Thiéré Sénégalais by @niangcook

2h
Hard

4 servings

🍗

2.5

Chicken Thighs

🥩

500 g

Lamb

🧄

4 cloves

Garlic

🌶️

1 tsp

Pepper

🧂

10 ml

Salt

🌱

1

Leek

🫑

0.5

Bell Pepper

🧅

3

Spring Onion

0.5

Roff

🍅

3

Fresh Tomatoes

🥫

30 ml

Tomato Paste

🧅

2

Onions

🍠

1

Sweet Potato

🌿

350 g

Cassava

🥕

2 carrots

Carrots

🥬

0.25 head

Cabbage

🥬

1 leek

Leek Greens

🌶️

1

Whole Chili Pepper

🧂

Salt

🌶️

Pepper

🌾

500 g

Millet Couscous

💧

200 ml

Hot Water

🫘

200 g

Flageolet Beans

🍇

50 g

Raisins

🍅

Sauce

Preparation Steps

  1. Step 1/15

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

    garlic cloves
    ground black pepper
    salt
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl
    🥄measuring spoons

  2. Step 2/15

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

    chicken legs
    lamb shoulder or neck
    garlic cloves
    ground black pepper
    salt
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/15

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

    leek white
    green bell pepper
    spring onions
    garlic cloves
    ground black pepper
    salt
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  4. Step 4/15

    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.

    fresh tomatoes
    large onions
    sweet potato
    cassava
    carrots
    green cabbage
    leek greens
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  5. Step 5/15

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

    chicken legs
    lamb shoulder or neck
    🥄wooden spoon

  6. Step 6/15

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

    large onions
    fresh tomatoes
    🥄wooden spoon

  7. Step 7/15

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

    tomato paste
    leek white
    green bell pepper
    spring onions
    garlic cloves
    ground black pepper
    salt
    🥄wooden spoon

  8. Step 8/15

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

    chicken legs
    lamb shoulder or neck
    whole chili pepper
    salt
    ground black pepper
    🥄wooden spoon

  9. Step 9/15

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

    cassava
    carrots
    🥄wooden spoon

  10. Step 10/15

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

    sweet potato
    green cabbage
    leek greens
    chicken legs
    lamb shoulder or neck
    🥄wooden spoon

  11. Step 11/15

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

    chicken legs
    lamb shoulder or neck
    sweet potato
    cassava
    carrots
    green cabbage
    leek greens
    🥣mixing bowl
    🥄wooden spoon

  12. Step 12/15

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

    thiéré millet couscous
    hot water
    🥣mixing bowl
    🥛measuring jug

  13. Step 13/15

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

    thiéré millet couscous
    cooked flageolet beans
    raisins
    🥣mixing bowl
    🥄wooden spoon

  14. Step 14/15

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

    thiéré millet couscous
    salt
    ground black pepper
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  15. Step 15/15

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

    thiéré millet couscous
    chicken legs
    lamb shoulder or neck
    sweet potato
    cassava
    carrots
    green cabbage
    leek greens
    🍽️serving platter
    🥄wooden spoon

Composition

Ingredients

Types

Seasoning, Vegetables, Herbs, Condiments, Tubers, Spices, Liquids, Dried Fruit

Ingredients

Chicken thighs, Lamb, Garlic, Pepper, Salt, Leek, Bell pepper, Spring onion, Roff, Fresh tomatoes, Tomato paste, Onions, Sweet potato, Cassava, Carrots, Cabbage, Leek greens, Whole chili pepper, Millet couscous, Hot water, Flageolet beans, Raisins, Sauce

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Egg-free

Calories

740 kcal

Macro nutrients

Protein: 40g, Carbohydrates: 105g, Dietary fiber: 13g, Total fat: 18g, Saturated fat: 6.5g, Sugars: 16g

Nutritional Information

Minerals

Iron: 5.8mg, Potassium: 1220mg, Calcium: 105mg, Magnesium: 105mg, Zinc: 5.2mg, Sodium: 950mg

Vitamins

Vitamin A: 940mcg RAE, Vitamin C: 58mg, Vitamin B6: 0.8mg, Folate: 108mcg, Vitamin B12: 1.8mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring spoons, measuring jug, colander, serving platter

Appliances

stovetop, blender

Type

Type

Type Of Dish

Main Course, One-pot meal

Occasions

Lunch, Dinner, Family meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Fluffy, Hearty, Juicy, Soft

Flavors

Savory, Tomato-rich, Mildly spicy, Sweet, Peppery, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool within 2 hours,Store in airtight containers,Keep millet separate from sauce when possible), freezer : 2 to 3 months (Freeze cooled portions in airtight containers,Freeze sauce and millet separately for best texture)