Maca souroundou

Name: Maca souroundou
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Niger
Ingredients: 300 g dry macaroni; 250 g beef, diced (or optional protein); 1 medium onion, chopped; 2 ripe tomatoes, crushed; 2 tablespoons vegetable oil; 700 ml low-sodium broth or hot water; 1 tablespoon tomato paste; 1 clove garlic, crushed, and ½ teaspoon pepper; Salt to taste; optional chili to serve separately

Macaroni simmered with tomato, onion, and meat in a seasoned broth, a family interpretation of contemporary macaroni au gras.

Ingredients

300 g dry macaroni
250 g beef, diced (or optional protein)
1 medium onion, chopped
2 ripe tomatoes, crushed
2 tablespoons vegetable oil
700 ml low-sodium broth or hot water
1 tablespoon tomato paste
1 clove garlic, crushed, and ½ teaspoon pepper
Salt to taste; optional chili to serve separately

Preparation

Heat oil in a large pot. Brown the beef in batches, then set aside.

In the same pot, sauté the onion for 4 to 5 minutes. Add garlic and tomato paste; stir for one minute.

Add tomatoes, pepper, and beef. Cook for 8 minutes to slightly reduce the sauce.

Pour in the hot broth, cover, and simmer for 15 to 20 minutes, until the beef is almost tender. Add water if the bottom dries out.

Add the macaroni and mix. Simmer according to package directions, stirring often and adding a little hot water if necessary.

Taste the pasta and broth; salt carefully. Remove from heat when the pasta is tender and still coated in sauce, then let rest for 3 minutes.