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Dakhine Mbeup originated from Senegal.
All you need to do is:
*Soak the rice over night (little amount)
*Smoothen the peanut butter by adding water
*Stir-fry a little amount of onions and scotch-bonnet pepper
*Add tomatoe paste
*Stir fry for 10 to 15 minutes then add the plum tomatoes
*Add the lamb stir it for 2-3 minutes then add water
*Leave the broth to boil, until you are fully convinced that the peanut butter is almost done then add the toufa, ketchakh,dried prawns and the remaining nokoss.
*once the broth starts to thicken add the rice, bring it to taste by adding seasoning cubes lemon tamarind etc.
*Dahin shouldn't be too thick like domoda thats why its important to add lots of water at the start.