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.
Source and licence
"Bassi-Salté (Senegalese Couscous with Meat and Vegetables)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bassi-Salt%C3%A9_(Senegalese_Couscous_with_Meat_and_Vegetables), revision 4515469), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bassi-Salt%C3%A9_(Senegalese_Couscous_with_Meat_and_Vegetables)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4515469
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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.