National Dish Niger: Djerma (Recipe)
In this article
Djerma rice takes its name from the Zarma people of western Niger. Rice cooks with chicken in a tomato and pepper base until it absorbs everything, in the same family as jollof and riz gras but milder and usually with groundnut oil.
About Djerma
Niger is landlocked, largely Sahara, and one of the world’s poorest countries by income. Its cooking is built on millet, sorghum, rice, beans and groundnuts, and meat is occasional. This dish is what appears when there is chicken.
The Zarma are the second largest ethnic group in Niger and their cooking is the western style; the Hausa east has its own repertoire.
Ingredients (serves 1–2)
- 200g rice
- 100g chicken
- 1 onion
- 1 tomato
- 1 pepper
- 2 cloves of garlic
- 2 tablespoons peanut oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon curry powder
Shopping for the ingredients
Groundnut oil is the regional fat and is worth using. Parboiled rice holds its shape better than basmati in a one-pot dish. A stock cube is what most Nigerien cooks would add and there is no reason not to.
Preparing the dish
Rinse the rice and drain it. Cook the tomato and pepper base down properly before the rice goes in, until the oil separates and rises, which is the West African marker of a finished sauce.
Step-by-step instructions
- Heat the peanut oil in a pot over a medium heat.
- Add the chopped chicken and fry until golden brown.
- Stir in the onion and garlic and cook gently until translucent.
- Add the tomato and pepper and cook until the oil separates, about 8 minutes.
- Season with the paprika, curry powder, salt and pepper, and mix well.
- Add the rinsed rice and pour in enough water to cover.
- Bring to the boil, then reduce the heat, cover and simmer for 20 minutes until the rice is tender, without stirring.
Gluten-free / lactose-free version
Rice, chicken and vegetables contain no gluten and no dairy. Check the stock cube and the curry powder, both of which occasionally contain wheat.
Tips for vegans and vegetarians
Leave out the chicken, use vegetable stock and add more vegetables: aubergine, carrot and cabbage all work. Peanut sauce alongside makes it a fuller plate and is a Nigerien staple in its own right.
More tips and tricks
Cook the tomato base until the oil separates. Do not stir the rice once the liquid is in, and keep the lid on. And let the pot rest ten minutes off the heat before serving.
Adapting the recipe to your taste
More chilli moves it towards the Nigerian style. A whole scotch bonnet dropped in and removed gives aroma without heat. Riz au gras is the closely related version with more oil.
Ingredient substitutions
Beef or lamb replace chicken with a longer cooking time. Tinned tomatoes work. Any long-grain rice does, though parboiled is best.
Drink pairing ideas
Zom-kom, the millet drink, is the Nigerien welcome. Bissap or ginger juice. Sweet tea after the meal.
Serving and presentation ideas
Serve it from the pot onto a shared platter with a raw onion and tomato salad and chilli sauce on the side. Eaten with the right hand from the communal dish in most households.
A bit of history
Rice dishes of this family run right across West Africa from Senegal eastwards, each country claiming its own. Niger’s version is milder and uses groundnut oil, reflecting the crop the country grows. It sits within Nigerien cuisine alongside the millet staples that feed most people most days.
More recipe ideas
Summary: Djerma
Djerma is rice cooked with chicken in a tomato and pepper base until it absorbs the lot. Cook the base until the oil separates, leave the rice alone, and rest the pot before serving.
