Low salte
Instructions
Peel and cut the vegetables into large pieces, except for the pumpkin and eggplants to which you will leave your skin.
In the lower part of the couscoussiera heat the oil and then put to a high heat Brown the meat with the onions and leeks.
Mix well.
Add all vegetables by arranging the most delicate last.
Cover with two litres of salted water, add the bouquet garni, and chili pepper.
Cover and simmer for an hour and a half before cooking.
Pour the flour on a large container.
Anoint the hands of peanut oil and knead dough with the Palm of the hand slide between my fingers.
Wet the semolina with cold unsalted water continuing to ' sgranarla ' so as to avoid the formation of lumps.
If you use the millet semolina, the first processing of grains must be made by adding the lime juice to water the grains must be clearly separated.
Wet occasionally continuing to manipulate.
Then let it rest for 15 minutes before repeating the operation.
At this point, lightly grease the inside of the upper part of the couscoussiera and pour in the semolina before cooking it on the steam of meat and vegetables, without lid.
After ten, fifteen minutes pour the flour into large bowl, allow it to sfreddare briefly, add salt, warm water and knead dough with your hands to avoid the formation of lumps.
Put the semolina into the couscoussiera with dried fruit and dust of baobab.
Continue steaming for another ten minutes.
At this point add the cooking broth boiled beans.
Serve the dish in two separate trays.
On the one hand fit the semolina with dried fruit, on the other you put the vegetables over a layer of beans.
Ingredients and dosing for 6 persons
- For the broth:
- 1 great chicken cut into six parts (or 1000 g of mutton in pieces)
- 2 chopped leeks
- 250 g of chopped onion
- 1 cucumber
- 250 g of pumpkin
- 3 eggplant (possibly the african ones)
- 3 ripe tomatoes
- 500 g of sweet potatoes
- 150 g of boiled white beans
- 3 carrots
- 2 white turnips
- == 1 Bouquet Garni (thyme, bay leaf, parsley, celery)
- 1 african chili pili-pili
- 3 tablespoons of peanut oil
- Salt
- Pepper
- For durum:
- 500 g of durum wheat (durum mile)
- 1 lime squeezed for cooking millet
- 100 g of sultanas
- 6 dried figs cut into pieces
- 12 reeled off dates
- 2 dried sliced bananas
- 1 tablespoon of baobab powder (optional)