Bassi-Salté (Senegalese Couscous with Meat and Vegetables)
Bassi-salté is a Senegalese dish of millet couscous served with a thick, meaty vegetable sauce and boiled kidney beans. The sauce does the work here, built from fried meat, tomato paste, onions, cassava and carrots, then finished with raisins that add a small sweet note against the chile and black pepper. The couscous is only steeped in hot water, so the whole meal comes together in about an hour.
Instructions
Bring 500 ml of water to a boil and pour it over the couscous in a bowl. Cover the bowl and leave it to rest while you make the sauce.
Heat the oil in a large pan and fry the meat until it is golden brown on the outside.
Stir in the tomato, onions, salt and tomato paste, mixing well so the paste coats everything.
Pour in 1 liter of water and bring the pot to a boil.
Add the cassava, carrots, chile pepper and garlic, then season with the black pepper. Cook over low heat until the sauce has an even, consistent thickness.
In a separate pot, boil the kidney beans briskly until they are soft, then drain them.
Stir the raisins into the sauce and adjust the salt to your taste.
Fluff the couscous with a fork. Serve the couscous, beans and sauce together.
Make it personal.
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