Dakhine

Name: Dakhine
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: Sénégal
Ingredients: 400 g braising beef in 2 cm cubes; 250 g dry broken rice; 120 g pure unsweetened peanut paste; 150 g fully cooked black-eyed peas, drained; 200 g chopped tomatoes; 1 chopped onion, 100 g; 2 chopped garlic cloves; 15 ml oil; 1.3 litres hot water initially, more if needed; ½ teaspoon salt, adjusted; Pepper and optional chilli

🥜 Rice cooked in peanut-paste sauce with beef and fully cooked black-eyed peas, thick and moist.

Ingredients

400 g braising beef in 2 cm cubes
250 g dry broken rice
120 g pure unsweetened peanut paste
150 g fully cooked black-eyed peas, drained
200 g chopped tomatoes
1 chopped onion, 100 g
2 chopped garlic cloves
15 ml oil
1.3 litres hot water initially, more if needed
½ teaspoon salt, adjusted
Pepper and optional chilli

Preparation

Rinse and drain rice. Check peas are fully cooked and weigh drained. Prepare vegetables and even beef cubes.

Brown beef in oil about 5 minutes, then soften onion 5 minutes.

Add garlic and tomatoes for 2 minutes. Whisk peanut paste with part of the hot water separately.

Add peanut mixture and remaining measured water. Season moderately and simmer gently about 40 minutes, stirring the base.

Check beef is becoming tender; extend before rice if still tough. Add drained rice and cook gently 20–25 minutes, stirring regularly.

Add cooked peas for the last 5–10 minutes. Adjust hot water to retain a thick moist texture with fully cooked rice and meat.

Taste, adjust salt and serve four hot portions. It thickens further as it cools.