Name: Sahrawi Camel Meat Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Western Sahara, North Africa
Ingredients: 750 g camel meat, cut into large cubes; 3 large onions, sliced; 3 medium tomatoes, chopped; 3 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp ground coriander; 2 medium potatoes, peeled and quartered; 1 whole dried chilli

Sahrawi Camel Meat Stew

A hearty nomadic stew of slow-cooked camel meat with onions, tomatoes, and warming spices. The signature protein of Sahrawi desert cuisine.

Country

Western Sahara

Region

North Africa

Time

140 min

Serves

Level

medium

Sahrawi Camel Meat Stew

Camel meat is central to the diet and culture of the Sahrawi people, the nomadic inhabitants of Western Sahara. In the harsh desert environment, camels provide sustenance, transport, and livelihood. This stew represents the resourcefulness of Sahrawi cooking â€” simple ingredients transformed through slow cooking over low desert fire into a tender, deeply flavoured meal served during gatherings and celebrations.

Image sourced from unsplash by Vije Vijendranath.

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What the dish tastes like

A hearty nomadic stew of slow-cooked camel meat with onions, tomatoes, and warming spices. The signature protein of Sahrawi desert cuisine.

When to cook it

Best for Gatherings, celebrations, with a medium cooking level and about 140 minutes total.

What to serve alongside it

Flatbread and Sahrawi mint tea

Brown the meat

Heat oil in a heavy pot over medium-high heat. Season the camel meat with salt, cumin, and coriander. Brown on all sides in batches, about 8 minutes total. Set aside.

Camel meat is lean â€” do not overcrowd the pot or it will steam instead of searing.

Brown meat 08:00

Cook the onions

In the same pot, add the sliced onions and cook over medium heat until deeply caramelised, about 12 minutes.

The caramelised onions provide the sweetness that balances the dish.

Cook onions 12:00

Build the stew

Return the meat to the pot. Add the chopped tomatoes, dried chilli, and enough water to just cover. Bring to a boil, then reduce to a very low simmer. Cover and cook for 90 minutes.

Low and slow is essential â€” camel meat becomes wonderfully tender with patience.

Slow cook 90:00

Add potatoes

Add the potatoes and continue cooking for another 25 minutes until the potatoes are tender and the sauce has thickened.

Cook potatoes 25:00

Serve

Taste and adjust seasoning. Serve in a communal bowl with flatbread for scooping, alongside strong, sweet Sahrawi mint tea.

In Sahrawi tradition, this is eaten communally from a shared plate.

Sahrawi Camel Meat Stew

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Step-by-step instructions

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