Ingredients
Cereals and meats:
- 500 g crushed corn kernels (corn sankhal)
- 500 g of beef on the bone and 200 g of dried meat (kadd) or dried fish (guedj)
Vegetables and binder:
- Green bissap leaves, sliced fresh okra, local eggplant and sweet potato
- 3 tablespoons of peanut paste, garlic, onion, chili pepper and salt
Preparation
- Prepare the broth: brown the meat with the onion and washed guedj. Cover with plenty of water and cook for 40 minutes.
- Pre-cook the corn: rinse the cracked corn and pre-cook it in a couscous maker for 15 minutes.
- Adding the vegetables: immerse the sliced okra, cut vegetables and sorrel leaves in the meat broth.
- Combine with peanuts: dilute the peanut paste in a ladle of broth and pour into the pot.
- Final cooking: pour the precooked cracked corn into the stock. Leave to swell and simmer over low heat for 20 minutes, keeping an eye on it.
- To serve: serve this rustic and comforting dish hot in the family dish.