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.