Serves 6-7 people
For the millet:
250 grams of millet
1 can of red kidney beans
1 can of white broad beans
2 cups of black raisins
2-3 tbsp sugar
Tomate broth to your preference
6 -7 chicken drumsticks
2 kg lamb shoulder (cut into cubes)
2 large carrots
1 medium small cabbage
2 large yellow onions
1/2 cup of vegetable oil
4-5 tbspn of tomato paste
The Senegalese “Nokoss”:
6 – 7 Garlic Cloves
2 tbsp black pepper corns
3 Habanero peppers
1 large green bell pepper
3 -4 dark beef bouillon cubes
The chicken drumstick stuffing:
3 tbsp black peppercorns
6 garlic cloves
2 dark beef bouillon cubes
1 cup of chopped flat leaf parsley
1/2 yellow onion
- First off. I know many of you will be quite overwhelmed with the amount of garlic used in this recipe- dont be. Its worth it and it is so so tasty.
- Begin with preparing what the Senegalese call “nokoss”- nokoss is pretty much the base for most of senegalese stews and is usually made in extra amounts so that it keeps being added to the sauce or stew as it is cooking. So, begin by adding the nokoss ingredients into a food processor (or you can use a mortar and pestle) and process into a paste.
- Place the ingredients for the stuffing of your drumticks in your food processor and turn into a paste.
- Next, start preparing your vegatbles. Peel what needs peeling and then cut all your vegetables into half, lengthwise. Quarter your cabbage and dont cut the top, it will keep the cabbage leaves from breaking apart.
- Take each drumstick and on the top, where you can see the bone, take a small amount of the stuffing and stuff into the drumstick with your index finger, between the drumstick bone and the flesh of the drumstick itself.
- place oil in a large pot and wait until it is about 270 degrees celsius hot. sprinkle some salt into the oil and start browning your lamb shoulder chunks.
- Once you have browned your lamb, take them out of the pot and set aside.
- Next brown your drumsticks, once brown, remove out of pot and set aside.
- In the remaining oil of your pot, place half of your nokoss mixture while you dilute your tomato past with a little bit of water in order to make it a bit smoother.
- once your nokoss starts to brown add the tomato paste.
- At this point your oil is really hot and so you want to keep mixing the tomato paste thoroughly with your nokoss until the tomato paste starts to break apart. Once that happens, start to add your water gradually. Once you have added an amount of 1 and a half litres of water- turn down the heat to medium low and allow to simmer for about ten minutes.
- Add your lamb into the tomato broth and twenty minutes later add your chicken drumsticks. Allow to cook for an additional twenty minutes. Keep checking if it is cooked enough or at least to your own liking- once done, remove from tomato broth and place on a baking sheet.
- At this point, the broth could use some love. So go ahead and add a tablespoon or two of the nokoss mixture.
- Next start cooking your vegetables. I would start by placing the carrots, parsnips, and cabbage first since they take the longest to cook. Lastly, I would put in the aubergine. How do you know your veggies are cooked (and remember, your veggies keep cooking once you pull them out of the broth because they are still quite hot!) by placing a knife or a fork through them, if it punctures the veggies effortlessly and comes out effortlessly…you got your answer right there!
- Once your proteins and veggies are cooked- start preparing your millet.
- In a medium sized bowl, place your raisins and cover with the tomato broth and set aside. The tomato broth will soften your raisins and will make them juicy, plump, and flavorful.
- Next, place your millet in a deep bowl and wash it once thoroughly with luke warm water. Once you have strained it from all liquid, begin steaming it. Millet is quite similar to couscous but takes a tad bit longer to cook. I actually steam it much similarly to the way I would grains of couscous but boiling it with water works as well. Usually instructions as to how to cook millet will be found on the back of the bag or package that you bought the millet in.
- Once you have cooked the millet add your kidney beans, white beans, strained raisins, and sugar. Mix well.
- As your mixing your millet with the condiments, add 1 dl of the tomato broth every 30 seconds or so. Until the millet starts taking a bit of red color. The millet should asborb the taste of the tomato broth fully. Taste it. Do you prefer it with more tomato paste? does it need salt? does it need a bit more sugar? It should be a good blend between sweet, salt, and spicy.
- Now that your millet is ready, place the lamb, chicken and veggies into your oven for about 10 minutes to get them warm again. Drizzle some of the tomato broth on them so as to increase them with flavor.
- In two small bowls, ladle up some of the tomato broth and serve on the side of the meal. Someone might want to add some of this deep and savory broth that has had everything cook in it. It is really a flavor party.
- How you traditionally eat Thierre varies, but how I have eaten is usually by taking a big round serving plate and flattening enough of the millet until it covers the entire surface of the plate. Dont pile it, but spread it so that it makes a dense cover to the surface of the plate. Then place a few lamb chunks here, a few drumsticks there, half a carrot here, half a parsnif there and so forth and so forth. Give all those attending this meal a spoon and all should eat from the same plate! Enjoy!