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Thiéré bassi salté – Senegalese couscous with thiakry

Dumplings & More
Bassi-salté is a traditional Senegalese dish consisting of millet couscous that is combined with meat and vegetables.
Prep Time 30 mins
Cook Time 40 mins
Course Main Course
Cuisine Senegalese
Servings 4
Calories 300 kcal

Ingredients
  

For the tea bomb sauce

  • 250 g millet couscous
  • 100 g minced meat
  • 50 g cooked white beans
  • 50 g cooked chickpeas
  • 20 g raisins
  • 10 g of lalo baobab-based binder and 12 cl of water

For the sauce

  • 300 g of beef
  • 2 chicken thighs
  • 5 cl vegetable oil
  • 1 medium onion grated
  • 1 small green bell pepper coarsely chopped
  • 100 g of tomato puree
  • 10 cl of grated tomatoes
  • 1 squash cut into large chunks
  • 4 pieces of cassava
  • 1 carrot peeled and cut in 4
  • 1 turnip peeled and cut in 4
  • 1 sweet potato peeled and cut into chunks
  • 6 crushed garlic cloves
  • 1 red pepper
  • ½ bunch spring onion
  • Salt and pepper

Instructions
 

  • Marinate the meat and the chicken for 30 minutes with 3 cloves of garlic, pepper and salt.
  • In a hot oiled pot, brown the marinated meat and chicken.
  • Dissolve the tomato puree in water and pour into the pot. Add squash, cassava, carrot, turnip, sweet potato and cover with water.
  • Mix the onion, the new onion, the remaining 3 cloves of garlic, the bell pepper, the chilli, salt and pepper until you obtain a homogeneous paste. Add to sauce. Then add the grated tomato. Simmer for about an hour, or until the meats and vegetables are cooked.
  • Once cooked, remove the meats and vegetables and let the sauce reduce over low heat for 3 hours.
  • In a large salad bowl, arrange the millet couscous and sprinkle with boiling water. Sand then set aside until the couscous absorbs all the water. Steam using a couscoussier for 20 minutes.
  • Meanwhile, dissolve the lalo in 12 cl of water and beat until you obtain a white and thick preparation. Add to couscous and mix well. Leave to steam for another 20 minutes.
  • Prepare small meatballs minced. Cook in hot oil and set aside.
  • Add the chickpeas, white beans, raisins and ground meatballs to the couscous. Wet the couscous with a ladle of the meat and vegetable sauce and mix well.