Dounguouri soko

Dounguouri soko is a traditional African stew originating from Niger. It's made with a combination of lamb, white beans, bell peppers, tomatoes, onions, garlic, oil, tomato paste, salt, pepper, and (optionally) natron – a salty and bitter mix of baking soda, sodium chloride, and sodium sulfate, which is used to soften the beans and to ease digestion. The stew is similar to the French cassoulet, but it doesn't contain any spices. The beans are soaked, rinsed, mixed with natron, then boiled. The meat is cut into chunks and browned in oil with onions, peppers, tomatoes, garlic, tomato paste, and water. The beans are added to the pot, and the stew is then simmered for a bit more until the sauce thickens. It's recommended to serve dounguouri soko with mayonnaise.