Peel 4 garlic cloves and blend them with 1 teaspoon ground black pepper and 1 teaspoon salt to make the roff paste.

Make shallow cuts in the chicken legs and lamb shoulder or neck, then rub half of the roff paste all over the meat.

Chop the leek white, green bell pepper, and spring onions, then blend them with the remaining half of the roff paste to make nokoss.

Dice the fresh tomatoes and large onions, then peel and cut the sweet potato, cassava, carrots, green cabbage, and leek greens into large serving pieces.

Brown the seasoned chicken legs and lamb in a large covered pot over medium-high heat until lightly colored on all sides.

Add the diced onions and fresh tomatoes to the pot, then cook for 8 minutes until softened.

Stir in the tomato paste and nokoss, then cook for 2 minutes to develop the sauce base.

Cover the meat with water, then add the whole chili pepper and simmer gently for 35 minutes.

Add the cassava and carrots to the sauce, then simmer for 15 minutes.

Add the sweet potato, green cabbage, and leek greens, then simmer for 20 minutes until all vegetables and meat are tender.

Transfer a little cooking sauce to a bowl for the final millet mixture, then keep the remaining meat and vegetables warm in the sauce.

Place the thiéré millet couscous in a large bowl and pour over 200 ml hot water, then cover and let stand for 10 minutes.

Fluff the hydrated thiéré millet couscous with a wooden spoon, then mix in the cooked flageolet beans and raisins.

Moisten the thiéré millet couscous with the reserved sauce, then season with additional salt and ground black pepper if needed.

Arrange the sauced thiéré millet couscous on a serving platter, then top it with the chicken, lamb, vegetables, and remaining tomato sauce.