Side
Basi Salté (Millet Couscous with Sauce)
About
Steamed Senegalese millet couscous (cere) served under a rich meat-and-vegetable tomato sauce, a Wolof and Serer staple for family gatherings.
Equipment
- Couscoussier or steamer
- Large pot
- Bowl
- Wooden spoon
- Fork
Ingredients
Millet couscous (thiéré)3 cups
Beef or lamb, cubed600 g
Onions3
Tomato paste3 tbsp
Fresh tomatoes2
Garlic4 cloves
Carrots2
Cassava300 g
Cabbage¼ head
Butternut or pumpkin300 g
Scotch bonnet1
Bay leaves2
Stock cubes2
Vegetable oil⅓ cup
Water5 cups
Saltto taste
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