Cookbook:Bassi-Salté (Senegalese Couscous with Meat and Vegetables)

Bassi-Salté (Senegalese Couscous with Meat and Vegetables)
Servings	5
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes

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
• 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

Procedure

1. Bring 500 ml water to a boil, then pour it over the couscous in a bowl. Cover and let rest.
2. Heat the oil in a pan. Add the meat, and fry until golden brown.
3. Add the tomato, onions, salt, and tomato paste. Stir well.
4. Add 1 liter of water to the pot, and bring to a boil.
5. 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.
6. Briskly boil the kidney beans until soft, then drain them.
7. Stir the raisins into the sauce. Season to taste with salt.
8. Fluff the couscous. Serve the couscous, beans, and sauce together.

Notes, tips, and variations

• The sauce component holds utmost importance in the preparation of this dish as it imparts the essential flavors necessary for an authentic taste experience.