Thiéré Bassi Salté (Millet with Vegetables)

Ingredients

• 1.5 cups Millet
• 4 cups Vegetable Broth
• 2 medium Carrots
• 2 medium Potatoes
• 0.25 medium Cabbage
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Tomato Paste
• 2 tbsp Vegetable Oil
• 1 leaf Bay Leaf
• 0.75 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Cut the 2 medium carrots and 2 medium potatoes into 1.27 cm cubes. Cut the 0.25 medium cabbage into 2.54 cm pieces. Chop the 1 medium onion into small pieces. Mince the 2 cloves garlic.
2. 2Sauté the aromatics: Heat the 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, until it looks soft and see-through, about 5-7 minutes. Add the minced garlic and cook, stirring constantly, until it smells fragrant, about 1 minute more.
3. 3Add the vegetables and tomato paste: Stir in the 2 tbsp tomato paste and cook, stirring, until it darkens slightly, about 1-2 minutes. Add the cut carrots, potatoes, and cabbage to the pot. Stir everything together and cook for another 3-5 minutes, stirring occasionally.
4. 4Cook the millet: Pour in the 4 cups vegetable broth and add the 1.5 cups millet. Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a rolling boil. Once boiling, add the 1 bay leaf, reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and let it simmer for 25-30 minutes. Stir occasionally to prevent the millet from sticking to the bottom of the pot. The millet is done when it is tender and all the liquid has been absorbed.
5. 5Season the dish: Remove and discard the 1 bay leaf. Stir in the 0.75 tsp salt and 0.25 tsp black pepper. Taste and add more salt and pepper if needed.
6. 6Serve the Thiéré Bassi Salté hot.

Related Guides