Senegal / Main
Bassi-Salté (Senegalese Couscous with Meat and Vegetables)
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.
Ingredients
- Water
- instant millet couscous, instant, millet500 g
- vegetable oil150 ml
- meat, cut into sizeable pieces, cut into sizeable pieces500 g
- diced tomato, diced250 g
- onions, chopped, chopped3
- tomato paste100 g
- Salt
- cassava root, peeled and diced, root, peeled and diced150 g
- carrots, peeled and diced, peeled and diced3
- minced green chile pepper, minced1 tbsp
- garlic cloves, minced, minced3 clove
- black pepper1 tbsp
- dry kidney beans, dry100 g
- raisins50 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.
