Thiéré with smoked fish

🌾 Millet couscous with hot-smoked fish, soft carrots and an onion-tomato sauce.

Ingredients

• 300 g dry precooked millet couscous, thiéré
• 300 g already cooked hot-smoked mackerel flesh, boneless without tough skin
• 200 g sliced onions
• 250 g crushed tomatoes
• 200 g thin carrot rounds
• 2 chopped garlic cloves
• 20 ml neutral oil
• 450 ml potable water for sauce initially, adjusted
• Separate couscous water according to package
• 15 ml lemon juice
• Pepper and salt after tasting

Preparation

Check hot-smoked already cooked fish and its storage directions. Remove bones and tough parts carefully; weigh 300 g flesh and refrigerate.

Soften onions in oil about 8 minutes. Add garlic and tomatoes and cook about 7 minutes, stirring.

Add carrots and 450 ml water. Simmer about 20 minutes until carrots tender, adding hot water if needed.

Meanwhile hydrate precooked thiéré following package amount and rest, about 10 minutes. Fluff with a fork.

Steam as package directs, roughly 15–20 minutes as a guide. Fluff midway if directed and continue until soft with no dry center.

Add large fish flakes to sauce and heat gently about 10 minutes until centers reach 74°C. Stir carefully and extend as needed.

Add clean lemon juice, taste then adjust pepper and salt. Divide grains, fish, vegetables and sauce among four servings; serve hot promptly.