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Mali (Food (Food Customs at Ceremonial Occasions. (nsaamè or riz au gras …

- - - - Method:
        Stir in the tomato puree. This will give the dish its characteristic rosy hue, as well as mild tomato-saucy flavor
        Sprinkle in a blast of chili powder and a gulp of oregano.
        Finally, throw in some carrot sticks.
        Simmer, covered, for about 20 minutes. Linda tells me the crusty bits at the bottom of the casserole are called the gratin and are prized by many in the Ivory Coast.
    - - Couscous -- 2 cups
        Salt -- 1/2 teaspoon
        Boiling water or stock -2 cups
        
        Mix the couscous and salt together in a large bowl. Pour the boiling water or stock over into the bowl all at once and stir in well.
        Cover the bowl with a tight-fitting lid or with plastic wrap and set aside for about 10 to 15 minutes to steam.
        Remove the cover and fluff the couscous with a fork. Stir in 1 tablespoon of butter or olive oil if you like.
        Use couscous as a base for North African tagines and stews, or as an accompaniment to hot entrees or cold salads.
- - - - Mix the couscous and salt together in a large bowl. Pour the boiling water or stock over into the bowl all at once and stir in well.
        Cover the bowl with a tight-fitting lid or with plastic wrap and set aside for about 10 to 15 minutes to steam.
        Remove the cover and fluff the couscous with a fork. Stir in 1 tablespoon of butter or olive oil if you like.
        Use couscous as a base for North African tagines and stews, or as an accompaniment to hot entrees or cold salads.