Ingredients
The sauce:
- 1 kg meat (beef, lamb or chicken)
- 250g peanut paste (Tiguadégué)
- 100g tomato paste
- Vegetables: Carrots, cabbage, cassava, sweet potatoes, turnips and potatoes.
- Legumes: Cooked cowpea beans or chickpeas.
- Aromatics: Raisins (traditional for this holiday), bay leaves.
- Nokoss: Onions, garlic, green pepper, black pepper and stock cubes.
Le Thiéré:
- 1 kg millet couscous (Thiéré)
- Lalo (Baobab leaf powder)
- 1 tbsp. tbsp butter
Instructions
- Sear the meat: In a large pot, brown the meat in the oil. Add the chopped onions and let them soften.
- Add the tomato: Add the tomato paste with a little water. Leave to fry for a few minutes until the sauce turns red.
- Peanut paste: Dilute the peanut paste with water and add it to the pot. Stir well to avoid lumps.
- Simmer with water: Add a large quantity of water (enough for a long simmer) and bring to the boil.
- Add the vegetables and spices: Add the hardest vegetables first (carrots, cassava). Incorporate your Nokoss, already cooked beans and raisins.
- Steam the Thiéré: While the sauce is cooking, steam the millet couscous. When it is almost ready, add the Lalo for the slippery side and the butter for creaminess.
- Reduce the sauce: Let the sauce simmer until the oil rises to the surface and the meat is very tender.
- Serve: Place the steamed millet in a large bowl and pour the thick peanut sauce and vegetables over it.