Chere

Name: Chere
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Gambian
Ingredients: 3 cups millet couscous; 1 cup brown lentils; 2 tbsp tomato paste; 200g dried fish, soaked and flaked; 2 carrots, diced; 1 eggplant, cubed; 2 onions, diced; 3 cloves garlic, minced; 2 tbsp vegetable oil; 2 Maggi cubes; 1 Scotch bonnet pepper; Salt to taste; 4 cups water

Chere (CHEH-reh)

Millet Couscous with Lentil Sauce

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 420 kcal

Fine steamed millet couscous served with a savory lentil and vegetable sauce enriched with dried fish and tomato paste.

Nutrition & Info

Protein 20.0g

Carbs 58.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

couscoussier or steamer large saucepan wooden spoon

Presentation Guide

Vessel: large communal platter

Garnishes: dried fish flakes

Accompaniments: lime wedges, chili sauce

Ingredients

3 cups millet couscous
1 cup brown lentils
2 tbsp tomato paste
200g dried fish, soaked and flaked
2 carrots, diced
1 eggplant, cubed
2 onions, diced
3 cloves garlic, minced
2 tbsp vegetable oil
2 Maggi cubes
1 Scotch bonnet pepper
Salt to taste
4 cups water

Instructions

1
Wash lentils and soak for thirty minutes. Prepare millet couscous by moistening and separating grains.
2
Steam the couscous in a couscoussier for twenty minutes.
3
Heat oil in a saucepan. Saute onions and garlic until softened.
4
Add tomato paste and stir for two minutes. Add lentils, carrots, eggplant, and water.
5
Add dried fish, Maggi cubes, and Scotch bonnet. Simmer for thirty minutes until lentils are tender.
6
Mound the steamed couscous on a platter and ladle the lentil sauce over the top. Serve communally.

💡

Did You Know?

Chere is so integral to Gambian culture that it is sometimes called the national dish alongside benachin, and families often judge the harvest season by the quality of their millet couscous.

Chef's Notes

Equipment Tips

couscoussier or steamer
large saucepan
wooden spoon

Garnishing

dried fish flakes

Accompaniments

lime wedges, chili sauce

The Story Behind Chere

Chere represents the agricultural heart of Gambian cuisine. Millet was the primary grain crop in The Gambia for centuries before rice became widespread, and this dish preserves that ancient tradition. The steaming technique for preparing the couscous requires considerable skill and patience, traditionally passed from mother to daughter. The lentil sauce reflects both local agriculture and historical trade connections across the Sahel region.

🕐 Traditionally enjoyed lunch 📜 Origins: Ancient Senegambian

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