Bangaou

If you're in the mood for some meat, look no further than bangaou. Bangaou, another stew, is derived from the traditions of the Arab north of Chad. It's made with lamb, bouillon cubes, tomatoes, and sweet potatoes, among other things.

Bite-sized pieces of lamb are first browned in a pan of oil, which helps to retain moisture within the meat and prevents it from drying out during cooking. At this point, water, tomatoes, and a bouillon cube are added to the pot. Later, sweet potatoes are added to the pot. Peas (in the south) or beans or chickpeas (in the drier north) are occasionally used.

The stew is served with either couscous or rice.