{"id":71188,"date":"2020-01-16T18:30:53","date_gmt":"2020-01-16T17:30:53","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/thiere-bassi-salte-senegalese-couscous-with-millet\/"},"modified":"2026-06-11T10:02:37","modified_gmt":"2026-06-11T08:02:37","slug":"thiere-bassi-salte-senegalese-couscous-with-millet","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/thiere-bassi-salte-senegalese-couscous-with-millet\/","title":{"rendered":"Thi\u00e9r\u00e9 bassi salt\u00e9: Senegalese couscous with millet"},"content":{"rendered":"\n
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Thi\u00e9r\u00e9 bassi salt\u00e9 is a generous and fragrant Senegalese couscous with millet, served with a sauce made of meat, chicken, vegetables, chickpeas, white beans, raisins and lalo, a baobab leaf powder used to bind couscous.<\/p>\n\n\n\n

A festive dish as much as a family dish, the thi\u00e9r\u00e9 occupies an important place in Senegalese cuisine. It is particularly associated with Tamkharit, the name given in Senegal to Ashura, when many families prepare a large millet couscous to share. <\/p>\n\n\n\n

Unlike wheat-based Maghreb couscous, thi\u00e9r\u00e9 is prepared with millet, an ancient cereal that is very common in West Africa. Its texture is more rustic, its taste more pronounced, and the lalo gives it a slightly bound consistency, very characteristic of traditional Senegalese couscous. <\/p>\n\n\n\n

Au menu<\/h2>