Bassi Salé (Senegalese couscous with meat and vegetables)

Ingredients

• 500 ml of water
• 500 g of instant millet couscous
• 150 ml of vegetable oil paint
• 500 g of meat, cut into pieces
• 250 g of tomatoes, diced
• 3 onions, chopped
• 100 g of tomato paste
• salt
• 150 g of cassava roots, peeled and cut into small pieces
• 3 carrots, peeled and diced
• 1 tablespoon of finely chopped bell pepper
• 3 cloves of garlic, chopped
• 1 tablespoon of black pepper
• 100 g of dried navy beans
• 50 grams of grapes

Bring 500 ml of water to a boil, pour it over the couscous in a bowl, and cover. Let it stand.

Heat the oil in a pan. Add the meat and cook until it is browned.

Add the tomatoes, onion, salt, and tomato paste. Mix well.

Add 1 liter of water to a pot, and bring it to a boil.

Add cassava root, carrots, bell pepper, garlic, and black pepper. Cook over low heat until the sauce thickens.

Quickly boil the navy beans until they are tender, then drain them.

Mix the grapes with the sauce. Season to taste with salt.

Whisk the couscous. Serve the couscous, beans, and sauce together.