Thiéré bassy is a traditional Senegalese recipe for a classic stew of mutton, vegetables and beans thickened with peanut butter and cassava leaf powder that's served accompanied by millet couscous. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Thiéré bassy.
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Ingredients:
750g mutton, cut into bite-sized pieces
250g peanut butter
1kg millet couscous
75g lalo (baobab leaf powder)
1 small cassava tuber, peeled and cubed
125g tomato purée
125g fresh tomatoes, blanched, peeled, de-seeded and coarsely crushed
2 large onions, peeled and chopped
100g beans, soaked and boiled until almost tender
3 garlic cloves, minced
2 bouillon cubes
250ml groundnut oil
1 hot chilli, pounded in a mortar
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a pan, add the meat and fry until nicely browned all over. Stir in the tomato purée and fry, stirring constantly for 2 minutes. Add the rushed tomatoes and stir to combine.
Add enough water to over the ingredients then bring to a boil. Add the beans and cassava, then dilute the peanut butter with a ladleful of the broth and stir this in. Return to a boil and continue boiling for 15 minutes.
Now add the onion, garlic, crushed chilli and bouillon cubes. Season to taste with salt and freshly-ground black pepper. Stir to mix, reduce to a simmer, over the pot and cook for 30 minutes.
In the meantime, steam the millet for about 10 minutes, or until cooked. Stir in the baobab leaf powder and serve the couscous to accompany the mutton stew.
