Thiakry (also “chakrey”): Sweetened couscous with yogurt
Thiakry (also “chakrey”): Sweetened couscous with yogurt
Serves 6-8
INGREDIENTS:
2 cups water
½ teaspoon salt
10-ounce package of couscous—about 2¼ cups
2 cups plain or vanilla yogurt
1 teaspoon vanilla extract
1 cup half & half
4 Tablespoons granulated sugar, more or less to taste
Fresh mint leaves, for garnish
INSTRUCTIONS:
Pour water into medium saucepan and bring to boil over high heat. Add salt, slowly stir in couscous, and cover the pan. Immediately remove from heat and let stand undisturbed for 10 minutes, or until water is completely absorbed. Uncover, fluff with fork, and let cool.
In a medium bowl, place the yogurt, vanilla extract, and half & half; stir to mix well.
Using a rubber spatula, fold the couscous into the yogurt mixture and blend well. Add 4 tablespoons sugar, more or less to taste.
To serve, spoon into small serving bowls and garnish with mint leaves.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.
Méchoui: Lamb roast
Serves 15-18
INGREDIENTS:
8–10 pound lean lamb roast or baron of lamb
salt and pepper to taste
juice of 2 lemons
2 to 4 cloves of garlic, finely chopped to taste
2 Tablespoons Dijon-style mustard
INSTRUCTIONS:
Preheat oven to 450°F.
Wash lamb thoroughly and pat dry with paper towels. Place lamb on rack in large shallow roasting pan and sprinkle with salt and pepper to taste.
Put juice of two lemons, garlic and mustard in small bowl. Stir to mix well. Use your hand to rub the mustard mixture over the surface of the lamb.
Place lamb in hot oven to sear for 35 to 45 minutes. Reduce heat to 325°F and continue to bake for 3½ to 4½ hours, or until a meat thermometer registers about 150° for medium. Allow 20 minutes per pound for rare meat and 35 minutes per pound for well-done meat. While baking, baste occasionally with pan drippings, using mixing spoon or bulb baster. Remove from oven and let rest at least 20 minutes before carving.
Transfer meat to a carving board and cut across the grain into thin slices, then transfer the slices onto a large serving platter.
Serve méchoui with North African chlada felfel, thiebour nop niébé and couscous.
Note that eating is done only with the right hand.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.
Thiebou nop niébé: Black-eyed peas and rice
Thiebou nop niébé: Black-eyed peas and rice
Serves 6–8
Note: This recipe takes 2 days
INGREDIENTS:
1 pound (about 2 cups) dried black-eyed peas
water for soaking peas
6 cups water
½ pound smoked ham hocks
1 onion, chopped
1 teaspoon ground red pepper, more or less to taste
1 cup cooked rice
INSTRUCTIONS:
In a medium bowl, soak the black-eyed peas in water over night.
Drain peas in colander and discard soaking water. Put peas in medium saucepan and cover with 6 cups water. Add ham hock, onion, and 1 teaspoon ground red pepper, more or less to taste, and bring to a boil. Reduce heat to simmer and stir. Cover and cook until the peas and meat are tender, 1 to 1½ hours.
Using tongs or slotted spoon, remove ham hocks and transfer to cutting board. Using a sharp knife, remove and discard skin from the ham hock. Cut meat from bone and slice into small pieces. Return meat to saucepan with peas, stir in cooked rice, and heat through over medium heat, 5–7 minutes.
Serve as a side dish with lamb and salad.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.
Senegal Recipes 2019
