Ingredients
Bread
- 2baguettes, cut into 4 lengths
Meat
- 400 gminced beef
- 1onion, finely chopped
- 3garlic cloves, crushed
- 1 tspground cumin
- 1 tsppaprika
- 1/2 tspground black pepper
- 1/2 tspchilli powder
- 2 tbspoil
- salt
Omelette
- 6eggs
- 1tomato, finely chopped
- 1spring onion, sliced
- a handful of parsley, chopped
- salt and pepper
To finish
- harissa or chilli sauce
- mayonnaise, if wanted
- sliced onion
- lime or lemon wedges
Directions
- Warm the oil in a frying pan over a medium-high heat. Add the chopped onion and cook it for five minutes until it softens. Add the garlic and cook it for another minute until fragrant. Add the minced beef and break it up thoroughly with a spoon. Let it sit for a minute before stirring so it browns rather than steams.
- Cook it for about eight minutes until browned through. Stir in the cumin, paprika, black pepper and chilli powder. Cook the spices for a minute so they lose their raw edge.
- Season it with salt and taste it. The mixture should be dry rather than saucy, since a wet filling soaks the bread. Cook off any remaining liquid over a higher heat if needed. Set the meat aside and keep it warm. Beat the eggs in a bowl with salt and pepper.
- Stir in the chopped tomato, spring onion and parsley. Add a little oil and swirl it round the pan. Pour in the egg mixture and tilt the pan so it spreads thin.
- Let it set for two minutes without touching it. Now finishing the omelette, which should stay soft in the middle. Cook the second side for one minute only. Now building the sandwich, which is done while everything is hot.
- Pull out a little of the soft crumb to make room for the filling. Spread harissa or chilli sauce along the inside of the bread. Add mayonnaise as well if you want it, though it is not universal. Lay a strip of omelette along the bottom of each roll. Spoon the hot minced meat over the omelette. Add a few slices of raw onion over the meat.
- Press the sandwich closed firmly with your palm. Squeeze lime or lemon over the filling before you close it if you like. Wrap it in paper and serve it immediately while it is still hot.
Technique
- Cook the meat until dry, since a wet filling soaks straight through the bread.
- Keep the omelette soft in the middle, since it will carry on cooking in the hot roll.
- Assemble and eat immediately, as it is made to order at the stall.
Substitutions
- Minced lamb or goat in place of beef.
- Any long soft roll in place of a baguette.
Variations
- With the omelette only, as a cheaper version.
- With extra chilli, which is how many order it.
- With sliced tomato and cucumber added.
History
A quick lunch sold from N’Djamena street stands, using the French-style bread of Chadian bakeries.
Frequently asked questions
What is Guima?
Guima is a street food from Chad: sandwich of omelette and minced meat pressed into a baguette. A quick lunch sold from N’Djamena street stands, using the French-style bread of Chadian bakeries.
How long does Guima take to make?
Guima takes 15 min of preparation and 20 min of cooking. The recipe makes 4 sandwiches. It is rated easy to make.
What can I substitute in Guima?
Yes, within limits. Minced lamb or goat in place of beef. Any long soft roll in place of a baguette.
What is the most important thing to get right in Guima?
Warm the oil in a frying pan over a medium-high heat. Add the chopped onion and cook it for five minutes until it softens. Add the garlic and cook it for another minute until fragrant. Add the minced beef and break it up thoroughly with a spoon. Let it sit for a minute before stirring so it browns rather than steams.
