Bassi Salte — Print Recipe — The Culinary Codex

A nourishing bowl of steamed millet couscous bathed in a tangy, vegetable-laden tomato broth with chunks of tender lamb, a Senegalese take on couscous.

Ingredients

3 cups millet couscous
400g lamb, cubed
3 tomatoes, blended
2 tbsp tomato paste
1 turnip, cubed
2 carrots, sliced
1 cabbage wedge
1 eggplant, cubed
1 onion, chopped
2 tbsp vegetable oil
2 bouillon cubes
1 scotch bonnet pepper
Salt to taste

Instructions

1 Season lamb with salt and bouillon. Brown in oil in a pot.
2 Add onion and tomato paste, cook 3 minutes. Add blended tomatoes and cook 15 minutes.
3 Add water, scotch bonnet, and all vegetables. Simmer 30 minutes.
4 Meanwhile, moisten millet couscous with salted water and steam in a couscoussier for 20 minutes.
5 Remove couscous, fluff with a fork, moisten again, and steam a second time for 15 minutes.
6 Mound couscous on a platter, ladle meat and vegetables on top, and pour broth around the base.

Did You Know?

Bassi Salte is the Senegalese answer to Moroccan couscous — but made with millet, the ancient grain of the Sahel, instead of wheat semolina.