West Africa · Side
Widjila (Steamed Round Wheat Bread Rolls)
Dense, sourdough-leavened Songhai steamed bread dumplings tailored to soak up the aromatic tomato broths of Timbuktu.
The story
Originating in the ancient scholarly city of Timbuktu, Widjila is a culinary hallmark of the Songhai and Arab-Berber urban aristocracy. The bread is prepared specifically for Friday communal dinners, Tabaski, and elaborate wedding banquets to accompany the legendary mutton stew, Takamba. Unlike Saharan baked breads, Widjila is steamed in a perforated clay pot set over bubbling broth, allowing the wheat spheres to absorb aromatics while maintaining a uniquely moist, heavy crumb.
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