Ingredients
The Base of Couscous:
- Thiéré Sorr: 500 g to 1 kg of dry “saure” (brown millet couscous).
- Water: For hydration and steaming.
- Butter or Oil: 1 to 2 tablespoons to prevent the grains from sticking.
The Sauce (Digue Sauce):
- Meat: 500 g beef or lamb (cut into pieces).
- Vegetables: Carrots, cabbage, cassava and sweet potatoes.
- Aromatics: 2 onions, garlic and Nokoss (crushed garlic, pepper and broth).
- Tomato concentrate: 2 tbsp.
- Beans: White beans (Cowpea) or chickpeas (pre-cooked).
- Optional: Dried fish or Guedj for an authentic depth of taste.
Instructions
1. Hydrate the couscous
- Pour the dry millet couscous into a large bowl.
- Gradually add lukewarm water while mixing with your hands to separate the grains. Leave for about 10 minutes so that the water is absorbed and the grain swells.
2. The first steaming
- Place the hydrated couscous in a steamer (couscous maker) over a pot of boiling water.
- Cover and let steam for about 15 to 20 minutes.
- Take it out, put it back in the bowl, then add a little water and a pinch of salt. Mix again to break up any lumps.
3. Prepare the sauce (La Digue)
- While the couscous is cooking, brown the meat in a large pot with a little oil.
- Add the chopped onions and tomato paste. Brown for a few minutes.
- Add the Nokoss and enough water to cover the meat. Bring to a boil.
- Add the vegetables (starting with the hardest ones like carrots and cassava). Let simmer until the meat and vegetables are tender.
4. The second steaming
- Return the couscous to the steamer for more 15 minutes. This ensures that it is very tender and perfectly cooked.
- Once finished, add a knob of butter or a little oil to give the grains a nice shine.
5. Training
- Spread the hot millet couscous on a large serving dish.
- Pour the rich meat and vegetable sauce into the center.
- Decorate with cooked beans and vegetables all around