Chakhchoukha is a delicious African food that provides a nice mix of dough (bread) and sauce. However, Chakhchoukha requires excellent cooking skills but the delicious taste and look of satisfaction on the faces of your family members will make it worth the while. An individual can prepare Chakhchoukha, but if you are cooking this for the first time, it is smart to have someone join you in the kitchen.
For the khobz (bread):
500g fine semolina
1 teaspoon salt
For the Marga (sauce):
8 lamb or skinless chicken pieces
3 garlic cloves
2 medium carrots
2 medium onions
2 large potatoes
2 medium courgettes (zucchini)
2 teaspoons rass el hanout
1 cup chickpeas
1 cup liquidized tomato puree
1 large green chili (optional)
1 pinch dried mint
Pepper salt (to taste)
Chop the onion, the garlic and put in a plate. Peel and chop the carrot, parsnip, swede, and courgettes into 6ths and peel, cut the potatoes, set them in a plate. Drain the chickpeas.
For the Khobz (bread)
Put the semolina and flour in a very large, clean but shallow bowl and make a well in the center of the Semolina flour. Pour a half glass of water in the hole in the middle of the flour. Mix enough water to create workable dough, and then starting kneading. Repeat until the dough becomes very smooth and elastic and until your hand hurts (sorry). Once the dough has reached elastic stage, leave the dough to stand for about five minutes.
Lightly oil your hand and divide the dough into small balls, make each ball about the size of an egg. Oil the surface of a large pan, and set out the balls, cook for thirty minutes, keep the cooked bread covered with cloth to prevent it from drying up while you finish cooking. The bread must be cooked and remain soft. Repeat the same with the rest of the dough.
For the Marga (sauce)
Set a large pan on the gas cooker and add little oil, leave it under medium heat for a minute. Pour the chopped onions and garlic, with the meat or chicken and rass el hanout. Fry gently for about five minutes.
Add the chopped carrots, parsnip, courgettes, potatoes, and swede. Stir the vegetables and the meat with one liter of water. If using chili add it now, and put pepper and salt. Leave and cover for twenty to forty minutes.
Add tomatoes, chickpeas and dried mint, add more water, salt (if needed, and cook for twenty to thirty minutes.
Now, place the khobz (bread) in a pan or large dish and pour over the Marga (sauce). Arrange and set to eat the African Food, Chakhchoukha.