Ingredients
For the sauce:
- Meat: 1 kg (Beef or Lamb, cut into large pieces).
- Peanut paste (Dax): 3 to 4 tablespoons (natural).
- Tomato concentrate: 1 tbsp.
- Oil: ½ cup.
- Vegetables: Carrots, potatoes, white cabbage and sweet potatoes (cut into large pieces).
- Beans: 1 cup white beans or cowpeas (pre-cooked or soaked).
- Seasoning: Salt, black pepper, stock cube and Nokoss (garlic, onion and chili paste).
- Water: 1.5 to 2 liters.
For the Couscous:
- Thiéré (millet couscous): 1 kg (already pre-cooked with steam or dry).
- Lalo: (Optional) Dried baobab leaf powder to give the couscous a smooth, creamy texture.
- Butter: 1 tablespoon (to aerate the grains).
Instructions
1. Sear the meat:
- Heat the oil in a large pot. Brown the pieces of meat on all sides.
- Add the chopped onions and fry until translucent.
- Add the tomato paste and cook for 2 to 3 minutes to reduce the acidity.
2. Simmering the base:
- Add your Nokoss (garlic/pepper paste) and peanut paste.
- Pour in the water and bring to the boil.
- Add the hard vegetables (cabbage and carrots) as well as the pre-cooked beans. Cover and simmer for 30 to 40 minutes.
3. Steaming Thiéré:
- While the sauce is cooking, prepare the millet couscous. If you use dry Thiéré, moisten it slightly with water and steam it over a pot (you can use the steam from the sauce if you have a couscous maker).
- Once steamed, transfer it to a bowl. Add a little butter or Lalo to prevent the grains from sticking together.
4. Add the last vegetables:
- Add the potatoes and sweet potatoes to the sauce. Continue cooking until all the vegetables and meat are tender and the sauce has thickened considerably.
5. Correct the seasoning:
- Taste the sauce and add salt, pepper or stock cube if necessary. The peanut paste should give a rich, creamy depth to the sauce.
6. Service:
- Arrange a generous dome of Thiéré on a large dish.
- Make a well in the center and pour in the meat, vegetables and a good amount of thick peanut sauce