📝 About This Recipe
Thiéré is a soul-warming staple of Senegalese cuisine, traditionally served during the Islamic New Year (Tamkharit). This gluten-free masterpiece features hand-rolled millet flour steamed to a fluffy perfection, paired with a rich, umami-packed sauce of tender meat and hearty root vegetables. Its nutty, earthy profile and complex spice base offer a true taste of West African heritage in every bite.
🥗 Ingredients
The Millet (Thiéré)
- 500 grams Millet Couscous (Thiéré) (dry, pre-rolled millet granules)
- 1/2 cup Water (for moistening)
- 2 tablespoons Baobab fruit powder (Lalo) (optional, used as a traditional binder for texture)
The Meat and Base
- 800 grams Beef chuck or Lamb shoulder (cut into large chunks)
- 1/2 cup Vegetable oil (peanut oil is traditional)
- 3 large Yellow onions (finely chopped)
- 2 tablespoons Tomato paste (concentrated)
The Nokoss (Spice Paste)
- 6 pieces Garlic cloves (peeled)
- 1/2 piece Green bell pepper (seeded and chopped)
- 1 tablespoon Black peppercorns (whole)
- 1 piece Bouillon cube (crumbled)
Vegetables and Aromatics
- 3 large Carrots (peeled and cut into thick batons)
- 1 medium Cassava (Yuca) (peeled and cut into large chunks)
- 1 large Sweet potato (peeled and cubed)
- 1/4 head White cabbage (cut into a large wedge)
- 1 piece Scotch Bonnet pepper (kept whole for aroma without high heat)
- to taste Salt
👨🍳 Instructions
-
1
Prepare the Nokoss spice paste by blending or pounding the garlic, green bell pepper, black peppercorns, and bouillon cube until a thick, fragrant paste forms. Set aside.
-
2
In a large heavy-bottomed pot (or the bottom of a couscoussier), heat the oil over medium-high heat. Brown the meat chunks on all sides until a deep crust forms.
-
3
Add the chopped onions to the pot and sauté for 8-10 minutes until they are soft and golden brown. Stir in the tomato paste and cook for another 3 minutes to remove the raw acidity.
-
4
Add half of your Nokoss paste to the meat mixture, stirring well for 2 minutes until the aromatics release their oils.
-
5
Pour in 1.5 liters of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes to begin tenderizing the meat.
-
6
While the stew simmers, prepare the millet. Place the dry thiéré in a large bowl and lightly sprinkle with water. Toss with your fingers to moisten evenly without making it soggy.
-
7
If using Lalo (baobab powder), mix it with a little water to form a slurry and work it into the millet; this gives the grains a distinctive slippery, smooth texture.
-
8
Place the millet in the steamer basket of the couscoussier. Secure the connection between the pot and the steamer with a damp cloth if steam is escaping. Steam the millet over the simmering stew for 15-20 minutes.
-
9
Remove the steamer basket. Add the carrots, cassava, sweet potato, and cabbage to the stew pot. Add the remaining Nokoss paste and the whole Scotch Bonnet pepper.
-
10
Return the millet steamer basket to the top. Continue cooking for another 25-30 minutes until the vegetables are fork-tender and the meat is falling apart.
-
11
Transfer the steamed millet to a large serving bowl. Add a ladle of the top layer of oil/broth from the stew and toss the grains to fluff them and add flavor.
-
12
Taste the sauce and adjust the salt. Remove the Scotch Bonnet carefully before serving to ensure it doesn't burst.
💡 Chef's Tips
For the best texture, use a 'couscoussier' or a fine-mesh steamer lined with cheesecloth to prevent grains from falling through. If the millet feels dry after the first steaming, sprinkle with more water or a little broth and steam for an additional 10 minutes. Do not over-stir the stew once the vegetables are added, or they will break apart and make the sauce muddy. Authentic Thiéré often uses fermented millet; if you want that tangy flavor, look for 'Thiéré Bassi' in African grocery stores. Always brown your meat deeply; that 'fond' at the bottom of the pot is the secret to a dark, rich sauce.
🍽️ Serving Suggestions
Serve the grains in a large communal bowl with the meat and vegetables arranged beautifully on top. Pair with a side of 'Bissap' (chilled hibiscus tea) to balance the savory richness. Offer a small bowl of extra spicy onion confit (Yassa style) on the side for those who want more heat. A cold glass of 'Bouye' (baobab fruit juice) perfectly complements the earthy millet notes. Finish the meal with traditional Senegalese 'Ataya' (strong green tea with mint).