Ingredients:
- Meat: Pieces of beef or lamb
- Rice: Broken rice (typical of Senegalese cuisine)
- Vegetables:
- Onions (chopped)
- Carrots (in large pieces)
- Cabbage (cut into quarters)
- Eggplant and/or bitter tomato (diakhatou)
- Green peppers
- Seasoning and aromatics (Nokoss):
- Garlic
- Black pepper and salt
- Chili pepper
- Bouillon cubes (optional)
- Mustard
- Cooking oil
- Water
Instructions :
- Marinate and brown the meat: Season the meat with mustard and salt. Heat some oil in a large pot and sear the meat until nicely browned on all sides.
- Brown the onions: Add the sliced onions to the pot with the meat and cook until caramelized and golden.
- Add the Nokoss: Mix or crush the garlic, chili peppers and seasonings to form the Nokoss and add it to the pot. Stir well to combine with the meat and onions.
- Simmer with the vegetables: Pour out the water. Add the carrots, cabbage, eggplant and other vegetables. Cover and simmer until the meat and vegetables are tender.
- Remove the vegetables: Once cooked, carefully remove the vegetables from the pot and set aside to prevent them from getting crushed.
- Cook the rice: Wash the rice thoroughly. Add the rice to the boiling broth remaining in the pot. The liquid level should be just above the rice.
- Stewing: Cover tightly and lower the heat. Let the rice steam until all the liquid is absorbed and the grains are tender and fluffy.
- Serve: Serve the rice on a large platter, garnished with the cooked meat and reserved vegetables.