Thiéré Bassi (Millet Couscous Stew) is a traditional Senegalese recipe for a classic dish of mutton cooked with cassava and cowpeas in a tomato and chilli base thickened with peanut butter that's finished with baobab leaves and served on a base of steamed millet couscous. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Millet Couscous Stew (Thiéré Bassi).
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Ingredients:
750g mutton, cubed
250g peanut butter
1kg millet couscous
75g powdered baobab leaves
1 small cassava, peeled and cubed
3 tbsp tomato purée
250g tomatoes, blanched, peeled, de-seeded and chopped
2 onions, peeled and chopped
100g cowpeas (or black-eyed peas)
4 garlic cloves
250ml groundnut oil
1 Maggi (or stock) cube
1 hot chilli
salt and freshly-ground black pepper, to taste
Method:
Heat the groundnut oil in a casserole dish and use to fry the mutton cubes until nicely browned. Stir in the tomato puree and fry for a few minutes then add the tomatoes and pour in enough water to just cover all the ingredients.
Bring to a boil then add the beans and cassava. Take a little of the stock and mix with the peanut butter then work this into the stew. Bring to a rolling boil and cook for 15 minutes. Now add the onion, garlic and chilli then crumble in the stock cube and season to taste with salt and black pepper. Bring to a simmer and cook for 30 minutes over medium heat.
In the meantime, steam the millet couscous until tender. Once the couscous is ready stir the baobab leaves into the stew and allow to cook for a few minutes.
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