Bassi-salté (Senegalese couscous with meat and vegetables)

Ingredients

• water
• 500 g of instant couscous
• 150 ml of vegetable oil
• 500 g of meat, cut into large chunks
• 250 g of diced tomatoes
• 3 chopped onions
• 100 g of tomato paste
• salt
• 150 g of peeled and diced cassava
• 3 carrots, peeled and diced
• 1 tablespoon of chopped green chili peppers
• 3 cloves of garlic, minced
• 1 tablespoon of black pepper
• 100 g of dried kidney beans
• 50 grams of grapes

Bring 500 ml of water to a boil and pour it over the couscous in a large bowl. Cover and let it stand.

Heat the oil in a saucepan and brown the meat.

Add the tomatoes, onions, salt, and tomato paste, and mix well.

Pour 1 litre of water, bring to a boil.

Add the cassava, carrots, chili peppers, and garlic, and season with pepper. Cook over low heat until the sauce thickens.

While that’s happening, cook the beans in boiling water until they are tender, then drain them.

Add the grapes to the sauce and adjust the salt as needed.

Use a fork to twirl the couscous and serve it with the beans and sauce.