Nigerien Dibi
The Quirky Foodster Team
Ingredients
- Mutton or lamb, cut into cubes — 600 g (1.3 lb)
- Oil — 2 tbsp
- Ground chilli — 1 tsp
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Onion, thinly sliced, to serve — 1
- Salt — to taste
Method
- Toss the mutton cubes with oil, chilli, cumin, paprika and salt, and let marinate for at least 30 minutes.
- Thread the meat onto skewers.
- Grill over hot charcoal (or a hot grill pan), turning occasionally, for 10–12 minutes until charred on the outside and cooked through.
- Serve hot, scattered with sliced raw onion and an extra pinch of ground chilli and spice mix on the side.
Introduction: Smoky, spice-rubbed grilled mutton skewers cooked over open charcoal, a favourite evening street food across Nigerien cities.
Cultural Background: Dibi stalls fill the evening streets of Niamey and other towns with the smell of grilling meat, the mutton seasoned simply and cooked fast over hot coals, often served with sliced onion and a dusting of ground chilli and spice mix.
Tips: Don't overcrowd the skewers — leave a little space between pieces for even charring. Let the meat marinate for as long as possible, even up to a few hours, for deeper flavour.
Variations: Use beef in place of mutton for a different, equally popular version. Serve with a side of grilled onions for extra sweetness.
Storage: Refrigerate cooked dibi in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or briefly under a hot grill, to restore some char.
FAQs:
Q: What spice mix is traditionally served alongside dibi?
A: A dry blend of ground chilli, pepper and other spices, offered at the table for extra heat.
Q: Can dibi be cooked indoors?
A: Yes, a hot grill pan or broiler can approximate the charcoal-grilled effect.
- Mutton or lamb, cut into cubes — 600 g (1.3 lb)
- Oil — 2 tbsp
- Ground chilli — 1 tsp
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Onion, thinly sliced, to serve — 1
- Salt — to taste
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