1kg of fonio
one of okra
½ kg of mutton meat
100g of concentrated tomato
2 large onions
1 garlic cloves
50g of tarot 2 aubergines
half a small cabbage
100g dry white beans
2 bay leaves
1 glass of oil
The day before, soak the beans in cold water.
Wash thoroughly to remove impurities.
Cook steamed fonio and okra in a couscoussier.
Preparation of the sauce
Cut the meat into pieces.
Peel and mince the garlic and onions.
Wash, seed and chop the tomatoes.
Peel and cut carrots three lengthwise.
Brown the meat in hot oil. Then add the onion, garlic, tomatoes and crushed peppers. Leave to brown a few minutes then add the tomato concentrate and the vegetables. Add salt and pepper.
Bake 2 to 3 minutes then pour 75 cl of water.
Bring to a boil for 5 minutes then turn down the heat and cook over low heat for 20 minutes