🇸🇳 Senegalese Cuisine

Thiou

Tomato and Vegetable Stew

Prep Time 1 hour

Servings 6

Difficulty Medium

Calories 408 kcal

A hearty, brick-red tomato stew simmered with chunks of fish or lamb and a rainbow of seasonal vegetables, anchored by the deep umami of fermented locust beans.

Ingredients

500g lamb shoulder, cubed
3 large tomatoes, blended
2 tbsp tomato paste
1 eggplant, cubed
2 carrots, sliced
1 sweet potato, cubed
1 cabbage wedge
2 scotch bonnet peppers
1 onion, chopped
1 tbsp fermented locust beans (netetou)
1/3 cup vegetable oil
2 bouillon cubes
Salt to taste

Instructions

1 Season lamb with salt and one bouillon cube. Brown in oil in a large pot.
2 Add chopped onion and tomato paste, fry 3 minutes. Pour in blended tomatoes.
3 Cook sauce on medium heat 15 minutes until reduced and oil separates.
4 Add netetou, scotch bonnet, and remaining bouillon. Stir well.
5 Add vegetables in order of cooking time: sweet potato and carrot first, then eggplant and cabbage.
6 Simmer 25 minutes until vegetables are tender. Serve over broken rice.

Did You Know?

Thiou is considered the everyday counterpart to the celebratory Thieboudienne — what Senegalese families eat when it is not a special occasion.