Entree: Senegal – Senegalese Wolof Cuisine – Couscous Senegalaise (Steamed semolina couscous served with a hearty West African tomato and peanut stew of meat and vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Total 1 hr 40 min

Ingredients

Stew
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) peanut oil
- 1 large onion, chopped (about 140 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) crushed tomatoes (canned)
- 1 cup (240 ml) water or light stock
- 1/2 cup (125 g) smooth natural peanut butter
- 2 carrots, peeled and cut into chunks (about 8 oz / 225 g)
- 1 medium eggplant, cut into large cubes (about 10 oz / 280 g)
- 2 medium potatoes, peeled and cut into chunks (about 12 oz / 340 g)
- 1 small cabbage, quartered (about 1 lb / 450 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 bay leaf
- 1 bouillon cube (optional)
- Salt and black pepper to taste
Couscous
- 2 cups (340 g) fine semolina couscous
- 2 1/4 cups (540 ml) water or light stock, hot
- 1 tbsp (15 ml) olive oil or melted butter
To finish
- 1/4 cup (15 g) chopped fresh cilantro
- Lemon wedges for serving

Instructions

1. Heat peanut oil in a heavy pot over medium-high heat. Brown lamb pieces in batches until well colored, transferring to a plate.
2. Reduce heat to medium, add chopped onion and cook until softened, about 5 minutes. Add garlic and tomato paste and cook 1 minute.
3. Stir in crushed tomatoes, 1 cup (240 ml) water or stock, peanut butter, cumin, coriander, bay leaf, and bouillon cube if using. Whisk until peanut butter is fully incorporated.
4. Return browned lamb to the pot, bring to a simmer, cover, and cook gently 35–45 minutes until lamb begins to tenderize.
5. Add carrots and potatoes to the stew, simmer 10 minutes, then add eggplant and cabbage and simmer another 10–15 minutes until all vegetables are tender and the sauce is thick and flavorful. Adjust salt and pepper.
6. While stew finishes, place couscous in a large bowl, stir in 1 tbsp (15 ml) olive oil or butter. Pour 2 1/4 cups (540 ml) hot water or stock over couscous, cover tightly and let steam 5 minutes. Fluff with a fork and keep warm.
7. To serve, spoon couscous onto a large platter or individual plates, ladle the lamb and vegetable peanut-tomato stew over the couscous, garnish with chopped cilantro and serve with lemon wedges.