Ingredients
- Mukhamsa: 500g of “small pellets” (pearl couscous/wheat balls).
- Meat: Beef or lamb, cut into small cubes.
- Vegetables: Onions (chopped), garlic, tomatoes (fresh or concentrated), carrots and potatoes (diced).
- Seasoning (Nokoss): Garlic, black pepper, stock cube and a little chili pepper.
- Fats: A little oil or butter to brown.
- Water/Broth: About 1.5 to 2 liters.
Instructions
1. Sear the meat
- In a large pot, heat a drizzle of oil and brown the diced meat until they are nicely colored.
- Add the chopped onions and fry until soft and translucent.
2. The basic sauce
- Add your tomato paste (or mixed fresh tomatoes) and stir for a few minutes to eliminate the acidity.
- Add your Nokoss (garlic/pepper paste) to get that deep Senegalese flavor.
- Pour in the water and bring to the boil.
3. Simmering vegetables
- Add the carrots and potatoes. Reduce the heat and simmer the meat and vegetables until almost tender.
4. Cooking Mukhamsa
- Sala's method: Quickly rinse the Moukhamssa balls and add them directly to the boiling broth.
- Stir from time to time to prevent the balls from sticking to the bottom of the pot.
- As they cook, the balls will absorb the liquid and the sauce will naturally thicken to become creamy, almost like a velouté.
5. The finishing touch
- Once the balls are tender and the sauce is creamy, adjust the salt. Some people like to add a pat of butter at the end for extra softness.
Presentation suggestion
Moukhamssa is best enjoyed hot in a large bowl. It’s a deeply satisfying one-pot dish on a chilly evening.