Ingredients
The Sauce (Bassé):
- 1 kg Meat (Beef or lamb, cut into pieces)
- 250g Peanut paste (Tiguadégué)
- 100g Tomato concentrate
- 3 Fresh tomatoes (mixed)
- Vegetables: Carrots, potatoes, sweet potatoes, cabbage and turnip.
- Seasoning (Nokoss): Onions, garlic, green pepper, black pepper and stock cubes.
- Cooking oil
- Smoked or dried fish (optional, for the authentic taste)
Le Mil (Thiéré):
- 1 kg of millet couscous (Thiéré)
- A little water (for steaming)
- Lalo (Dried baobab leaf powder – used to give couscous a smooth, creamy texture)
Instructions
- Sear the meat: In a large pot, heat the oil and brown the pieces of meat. Add the chopped onions and sauté them.
- Add the tomato: Add the tomato paste and the mixed fresh tomatoes. Cook for a few minutes until the oil begins to separate from the sauce.
- Peanut paste: Dilute the peanut paste with a little warm water to make it smooth, then add it to the pot. Stir well.
- Simmer: Add enough water to largely cover the meat. Bring to a boil, then reduce the heat.
- Add the vegetables: Add the firmer vegetables first (carrots, cabbage) and later the softer ones (potatoes, sweet potatoes). Add your “Nokoss” (mixture of mixed spices) and the dried fish.
- Cook the Thiéré: While the sauce is simmering, steam the millet couscous. If you use Lalo, mix it with the grains halfway through cooking to give the traditional texture.
- Reduce: Let the sauce cook until the meat is tender and the oil rises to the surface, a sign that the peanut paste is perfectly cooked.
- Serve: Arrange a large portion of millet couscous on a dish and generously top with the peanut sauce and vegetables.