Bassi-Salté (Senegalese Couscous with Meat and Vegetables)
Category: Senegalese
Ingredients
- Water
- 500 g instant millet couscous
- 150 ml vegetable oil
- 500 g meat, cut into sizeable pieces
- 250 g diced tomato
- 3 onions, chopped
- 100 g tomato paste
- Salt
- 150 g cassava root, peeled and diced
- 3 carrots, peeled and diced
- 1 tbsp minced green chile pepper
- 3 garlic cloves, minced
- 1 tbsp black pepper
- 100 g dry kidney beans
- 50 g raisins
Instructions
1. Bring 500 ml water to a boil, then pour it over the couscous in a bowl. Cover and let rest.
2. Heat the oil in a pan. Add the meat, and fry until golden brown.
3. Add the tomato, onions, salt, and tomato paste. Stir well.
4. Add 1 liter of water to the pot, and bring to a boil.
5. Add the cassava, carrots, chile pepper, and garlic. Season with black pepper. Cook over low heat, aiming to make a sauce with a consistent thickness.
6. Briskly boil the kidney beans until soft, then drain them.
7. Stir the raisins into the sauce. Season to taste with salt.
8. Fluff the couscous. Serve the couscous, beans, and sauce together.
