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Cere Basi Salté

Name: Cere Basi Salté
Total time: 2h
Yield: 6 servings
Cuisine: Senegal
Ingredients: 500g fine millet couscous; 700g lamb chunks; 1 onion; 2 carrots, turnip, cassava, sweet potato; 1 cabbage wedge; 1 scotch bonnet; 2 tbsp tomato paste; Stock cube, oil, salt

Peul millet couscous with lamb-and-vegetable broth — the herder's celebration plate of the Ferlo.

2h 6 servings Medium

Ingredients

• 500g fine millet couscous
• 700g lamb chunks
• 1 onion
• 2 carrots, turnip, cassava, sweet potato
• 1 cabbage wedge
• 1 scotch bonnet
• 2 tbsp tomato paste
• Stock cube, oil, salt

Method

Step 1 of 520%

Steam millet couscous over water 20 min; fluff, sprinkle water, steam 15 min again.

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1
Steam millet couscous over water 20 min; fluff, sprinkle water, steam 15 min again.
2
Brown lamb; add onion, tomato paste and 1.5 L water.
3
Add vegetables in order of firmness; simmer 45 min.
4
Fluff couscous with a little oil.
5
Serve couscous mounded with meat, vegetables and broth.