Entree: Senegal – Casamance – Couscous de Mil (Steamed millet couscous served with a savory spiced meat and vegetable stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 3 cups (450 g) millet couscous (millet granules)
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 large onions, thinly sliced — about 2 cups (300 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 3 medium tomatoes, chopped — about 2 cups (400 g)
- 2 tbsp (30 g) tomato paste
- 2 medium carrots, peeled and cut into 1/2-inch (1 cm) rounds — about 1 1/2 cups (180 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes — about 2 cups (300 g)
- 1 small head cabbage, coarsely chopped — about 4 cups (300 g)
- 1/2 cup (125 g) smooth peanut butter (natural or roasted)
- 4 cups (1.0 L) chicken stock or water, plus more for steaming
- 2 tsp (10 g) bouillon powder or 1-2 bouillon cubes
- 1 scotch bonnet or serrano pepper, left whole for heat (optional)
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (5 g) smoked fish or stock powder (optional, for deeper flavor)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Prepare the chicken: heat 2 tbsp (30 ml) oil in a large pot over medium-high heat. Brown the chicken pieces on all sides, about 6–8 minutes; remove and set aside.
2. Sauté aromatics: add remaining 1 tbsp (15 ml) oil to the pot. Sauté the sliced onions until soft and translucent, about 6 minutes. Add the garlic and ginger and cook 1 minute more.
3. Build the stew: stir in chopped tomatoes and tomato paste, cook 3–4 minutes until tomatoes break down. Return the browned chicken to the pot. Add carrots, potatoes, cabbage, bouillon, black pepper, smoked fish (if using), and whole pepper for heat.
4. Add liquids and simmer: pour in 4 cups (1.0 L) chicken stock or water. Bring to a gentle boil, then reduce heat, cover, and simmer 25–30 minutes until chicken and vegetables are tender.
5. Finish with peanut: remove the whole pepper if used. Whisk the peanut butter with a ladle of hot broth until smooth, then stir back into the pot. Simmer uncovered 5–10 minutes to thicken. Adjust salt and seasoning.
6. Prepare millet couscous: place the millet couscous in a large bowl. Gradually sprinkle 1/2 cup (120 ml) warm water over couscous while fluffing with your fingers until moist but not soggy. Traditionally, steam the moistened couscous in a couscoussier or steamer basket over the stew broth for 15–20 minutes, tossing occasionally and adding a little water if dry. If steaming is unavailable, spread moistened couscous on a tray and steam in a fine-mesh sieve over simmering water for 15 minutes.
7. Fluff and serve: transfer steamed couscous to a serving dish and fluff with a fork. Arrange chicken and vegetables with generous ladles of the peanut-tomato stew over or beside the couscous. Garnish with chopped parsley or cilantro and serve family-style.