A generous Senegalese thiou, featuring a simmered tomato sauce, well-seasoned beef meatballs, and tender vegetables. It is classically served with white rice to soak up all the sauce.
Ingredients
- 500 g ground beef
- 300 g long-grain white rice
- 2 pieces yellow onion
- 3 cloves garlic
- 0.5 bunches flat-leaf parsley
- 1 slice stale bread
- 1 piece egg
- 90 g tomato paste
- 400 g canned crushed tomatoes
- 4 tbsp peanut oil
- 1 piece beef bouillon cube
- 3 pieces carrot
- 3 pieces waxy potato
- 300 g white cabbage
- 1 piece fresh habanero pepper
- 1 leaf bay leaf
- 1 tbsp white vinegar
- to taste fine salt
- to taste ground black pepper
- to taste ground cayenne pepper
- 750 ml water
Method
- Crumble the stale bread and lightly moisten it, then mix it into the ground beef with the egg, a portion of the grated onion, crushed garlic, chopped parsley, salt, pepper, and a little cayenne pepper; knead until you get a pliable and flavorful mixture.
- Shape even meatballs with lightly oiled hands; they should hold together without being too dense, then let them rest in the refrigerator while you prepare the vegetables.
- Peel and cut the carrots and potatoes into large chunks, cut the cabbage into thick wedges, and rinse the rice until the water runs almost clear.
- In a Dutch oven, heat the peanut oil and brown the meatballs on all sides; remove them as soon as they are nicely colored, even if the center is not yet cooked.
- In the same Dutch oven, sauté the remaining onion until translucent and slightly sweet, then add the tomato paste and stir until it darkens and catches slightly on the bottom.
- Add the crushed tomatoes, remaining garlic, bouillon cube, bay leaf, white vinegar, and water; scrape up any browned bits well, then let simmer until the sauce smells like cooked tomatoes and candied onions.
- Return the meatballs to the sauce with the carrots, potatoes, cabbage, and the whole habanero pepper; partially cover and simmer until the vegetables are tender and the sauce coats the back of a spoon.
- Meanwhile, cook the white rice by steaming or absorption until puffed and separated, then keep it warm covered.
- Taste the sauce, adjust the salt, pepper, and cayenne, remove the habanero pepper if it has imparted enough flavor, and serve the meatballs and vegetables over the rice with a generous ladle of sauce.
Nutrition
Per serving
- Energy
- 797.5 kcal
- Protein
- 36.47 g
- Carbohydrate
- 79.33 g
- Fat
- 35.52 g
- Fibre
- 6.46 g
- Calcium
- 98.43 mg
- Iron
- 2.26 mg
- Magnesium
- 58.02 mg
