Thiéré mboum

🌿 Millet couscous with lamb and a moringa-leaf peanut sauce.

Ingredients

• 300 g precooked millet couscous, thiéré
• 600 g trimmed boneless lamb shoulder, 3 cm cubes
• 200 g sorted fresh food-grade moringa leaves without thick stems
• 100 g plain roasted unsalted peanuts, finely ground
• 200 g chopped tomato
• 150 g chopped onion
• 3 crushed garlic cloves
• 15 ml oil
• 1 litre water initially for sauce, plus separate blanching, steaming and package-directed hydration water
• 1 bay leaf
• ½ teaspoon salt and pepper, adjusted

Preparation

Sort and wash moringa, removing thick stems. Blanch 5 minutes in boiling water, drain and chop. Prepare onion, garlic and tomato separately.

Heat oil. Cook lamb 8 minutes, then onion 5 minutes. Add garlic, tomato and bay.

Add 1 litre water, bring to a gentle simmer and cook partly covered about 60 minutes until meat is nearly tender. Extend first if needed.

Mix ground peanuts with a ladle of hot broth in a bowl. Stir gradually into the pot, then add drained leaves.

Simmer another 25 minutes, stirring the bottom. Add hot water if too thick. Meat must be tender and sauce pourable.

Meanwhile prepare precooked thiéré with the exact hydration and steaming instructions on its package. Fluff; steam longer if still hard.

Remove bay, check tenderness and seasoning. Divide couscous, meat and sauce into four hot servings. Offer chili separately.