Dakhine is a traditional Senegalese recipe for a classic one-pot stew of mutton, rice, beans, cassava and dried fish in a ground peanut base. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Dakhine.
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This is a classic Wolof stew of mutton, rice, beans, cassava and dried fish in a ground peanut base. Essentially this is a variant of Cebu Jen (Chubbagin) flavoured with ground Senegal pepper.
Ingredients:
500g mutton, cubed
1kg long-grain rice (Thai Jasmine is typical), thoroughly washed and drained
500g raw peanuts, coarsely ground
1 large onion, chopped
1 large red chilli, crushed
100g smoked and dried fish, thoroughly washed
150g cowpeas (black-eyed peas) soaked over night
300g raw cassava, peeled
1 small cabbage, quartered
4 carrots, quartered
2.5l water
a little ground Senegal pepper (the dried and smoked kind)
Method:
Bring a pan of salted water to a boil, add the mutton and dried fish and cook for 10 minutes then add the cassava, cabbage, carrots and the drained cowpeas. Bring to a simmer, partially cover and cook for about 60 minutes, or until the beans are tender. Add the ground peanuts, onion and crushed chilli.
Remove the vegetable and set aside then stir in the rice. Bring to a simmer and cook gently, stirring occasionally, until the rice is tender and the mixture is almost dry.
Season with the ground Senegal pepper turn onto a warmed serving tray, arrange the vegetables on top and serve.
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