Senegal

Bassi-Salté (Senegalese Couscous with Meat and Vegetables)

Serves 5 · 60 minutes

Bassi salte is a treasured Senegalese delicacy known for its rich flavors. This traditional dish harmoniously combines millet couscous, tender meat, and vibrant greens. To elevate the taste, the addition of sweet ingredients like raisins adds a delightful touch. The preparation of bassi salte requires skill and precision to capture its authentic essence.

Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

Water
500 g instant millet couscous
150 ml vegetable oil
500 g meat, cut into sizeable pieces
250 g diced tomato
3 onions, chopped
100 g tomato paste
Salt
150 g cassava root, peeled and diced
3 carrots, peeled and diced
1 tbsp minced green chile pepper
3 garlic cloves, minced
1 tbsp black pepper
100 g dry kidney beans
50 g raisins

Method

Bring 500 ml water to a boil, then pour it over the couscous in a bowl. Cover and let rest.
Heat the oil in a pan. Add the meat, and fry until golden brown.
Add the tomato, onions, salt, and tomato paste. Stir well.
Add 1 liter of water to the pot, and bring to a boil.
Add the cassava, carrots, chile pepper, and garlic. Season with black pepper. Cook over low heat, aiming to make a sauce with a consistent thickness.
Briskly boil the kidney beans until soft, then drain them.
Stir the raisins into the sauce. Season to taste with salt.
Fluff the couscous. Serve the couscous, beans, and sauce together.