Ingredients
- 1 kg of Meat: Cut into small pieces.
- Seafood / Dried fish: “Lakass” (8 pieces), “Toufa” (sea snails), “Yokoss” (dried shellfish) and “Guedj” (fermented dried fish).
- Shrimp powder: For an intense “umami” flavor.
- Sankhal (Millet Semolina): 500g of “Noflaay” (pre-prepared or pre-steamed millet).
- Vegetables: Fresh tomatoes and tomato paste.
- Bissap (Sorrel): Fresh and dried green bissap leaves (the green variety used for savory dishes, not the red petals for juice).
- Nokoss (spice base): A mixed paste composed of garlic, chives (green onions), Sofia pepper and onions.
- Seasoning: Fresh chili peppers, a touch of tamarind, salt and pepper.
- Kethiakh: Smoked/dried fish.
Instructions
- Prepare the base: In a large pot, brown the meat and add the dried seafood (“Lakass”, “Toufa”, “Yokoss” and “Guedj”).
- Add the tomatoes: Add the fresh tomatoes and tomato paste. Cook until the sauce reduces and colors the base.
- Nokoss and seasoning: Add the spice paste (Nokoss) as well as the shrimp powder to boost the flavors.
- Incorporate the leaves: Add the green bissap leaves (fresh and dried) to the pot. This gives the dish its characteristic tangy and savory profile.
- Simmer: Add the “Kethiakh” (smoked fish), chillies and tamarind. Pour in water and simmer until the meat is tender and the flavors are well blended.
- Thicken with millet: Gradually incorporate the millet semolina (Noflaay). Continue cooking over low heat, stirring occasionally to prevent the bottom from burning, until the mixture reaches a thick, creamy porridge consistency.
- Final touch: Garnish with fresh chili peppers before serving hot