Ingredients
- Couscous: 1 kg of Thiéré, steamed and prepared.
- The leaves: 250 g to 500 g of Mboum leaves, finely chopped and pre-boiled.
- Meat: 500 g beef or lamb (cut into pieces).
- Condiments:
- Netetou, crushed.
- Guedj.
- Dried fish powder.
- Peanut paste: 2 to 3 tablespoons (to thicken the sauce).
- Vegetables: Cassava, sweet potato, carrots and eggplant.
- Aromatics: 2 onions (chopped), garlic, black pepper and chili pepper.
- Oil: Vegetable oil for the base.
Instructions
1. Brown the meat:
- Heat the oil in a large pot and brown the pieces of meat.
- Add the chopped onions and fry until translucent.
2. Prepare the sauce base:
- Add about 1.5 to 2 liters of water to the pot.
- Add the Guedj, the Netetou and your vegetables (cassava, carrots).
- Incorporate the peanut paste (dilute it first with a little lukewarm water to avoid lumps). This gives the sauce a creamy, rich consistency.
3. Incorporate the Mboum:
- Add the pre-boiled and drained moringa leaves to the pot.
- Add the dried fish powder, salt and black pepper.
- Let the sauce simmer over medium-low heat for about 45 minutes to 1 hour. The goal is for the meat and vegetables to be tender and for the flavors to blend perfectly.
4. Steaming Thiéré:
- If using dry millet couscous, lightly hydrate it with water and steam it in a couscous maker on top of the sauce or separately until tender and light.
- Sala's tip: Traditionally, we add a little Lalo couscous to give it a creamy and slippery texture that goes perfectly with the sauce.
5. Final seasoning:
- Add the sweet potatoes and eggplant towards the end (as they cook faster).
- Taste and adjust salt. The sauce should be thick and dark green.
6. Service:
- Place the Thiéré in a large bowl and pour a generous amount of Mboum sauce over it. Make sure each portion contains meat and a variety of vegetables.