Thiou à la Viande

Thiou à la Viande Recipe from Senegal | Ingredients and Preparation

Region / culture: Senegal | Preparation time: 20 minutes | Cooking time: 1 hour 20 minutes | Servings: 6

Introduction

Thiou à la Viande is a traditional Senegalese dish that is hearty, flavorful, and perfect for a comforting meal. This dish is a stew made with tender beef, a variety of vegetables, and a rich tomato-based sauce. It is a popular dish in Senegal and is often served at special occasions and gatherings.

History

Thiou à la Viande has been a staple in Senegalese cuisine for generations. It is a dish that is often passed down from family to family, with each cook adding their own unique twist to the recipe. The dish is loved for its rich flavors and comforting qualities, making it a favorite among many Senegalese households.

Ingredients

1 cup chopped onions
1 tbsp salt
0.5 tsp coarse-ground black pepper
0.25 tsp whole thyme
0.25 tsp coriander seed
0.25 cup oil
2 lb (907 g) stew beef, cut into 0.5 inch cubes
1 cup tomato paste
3 cups water
0.5 cup white vinegar
0.5 lb (227 g) white potatoes, cut into 2 inch cubes
0.5 lb (227 g) white turnips, cut into 2 inch cubes
0.5 lb (227 g) sweet potatoes, cut into 2 inch cubes
8 cabbage wedges, 1 inch wide at the bottom (about 1 lb (454 g))

How to prepare

In a 4 qt (3.78 liter) dutch oven, sauté onions, salt, pepper, thyme, and coriander in 0.25 cup of oil until the onions are soft but not browned.
Add stew beef cubes.
Sauté for 5 minutes on all sides.
Combine tomato paste, water, and vinegar.
Simmer with the cover on until the beef begins to become tender (about 1 hour).
Add potato cubes, turnip cubes, sweet potato cubes, and cabbage wedges.
Sprinkle lightly with salt and pepper.
Cover and simmer slowly for 20 minutes.
Arrange rice on a large oval platter.
Place the meat and vegetables over the rice.

Variations

Add additional vegetables such as carrots, bell peppers, or okra for extra flavor and nutrition.
Use lamb or chicken in place of beef for a different twist on the dish.
Add a splash of hot sauce or a sprinkle of red pepper flakes for a spicy kick.

Cooking Tips & Tricks

Make sure to sauté the onions and spices until the onions are soft but not browned. This will help to develop the flavors of the dish.

- Be sure to simmer the stew slowly with the cover on to allow the beef to become tender and the flavors to meld together.

- Adjust the seasoning to your taste preferences by adding more salt and pepper as needed.

- Serve the stew over rice for a complete and satisfying meal.

Serving Suggestions

Serve Thiou à la Viande over a bed of fluffy white rice for a complete and satisfying meal. Garnish with fresh parsley or cilantro for a pop of color and flavor.

Cooking Techniques

Sauté the onions and spices until soft but not browned to develop the flavors of the dish.

- Simmer the stew slowly with the cover on to allow the beef to become tender and the flavors to meld together.

- Adjust the seasoning to your taste preferences by adding more salt and pepper as needed.

Ingredient Substitutions

Use lamb or chicken in place of beef for a different twist on the dish.

- Substitute white vinegar with apple cider vinegar or lemon juice for a tangy flavor.

- Use any variety of potatoes or root vegetables in place of the ones listed in the recipe.

Make Ahead Tips

Thiou à la Viande can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the stew on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Thiou à la Viande in a large serving dish over a bed of fluffy white rice. Garnish with fresh parsley or cilantro for a pop of color and flavor. Serve with a side of crusty bread or a simple salad for a complete meal.

Pairing Recommendations

Pair Thiou à la Viande with a glass of red wine such as a Cabernet Sauvignon or Merlot for a perfect pairing. The rich flavors of the stew will complement the bold and fruity notes of the wine.

Storage and Reheating Instructions

Store any leftovers of Thiou à la Viande in an airtight container in the refrigerator for up to 3 days. Reheat the stew on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Thiou à la Viande contains approximately 400 calories, making it a satisfying and filling meal.

Carbohydrates

Thiou à la Viande is a hearty dish that is rich in carbohydrates due to the addition of potatoes, turnips, sweet potatoes, and cabbage. These vegetables provide a good source of complex carbohydrates that can help to fuel your body and provide long-lasting energy.

Fats

The oil used in this recipe adds a small amount of fat to the dish. While fat is an essential nutrient that provides energy and helps to absorb fat-soluble vitamins, it is important to consume it in moderation.

Proteins

The stew beef in this recipe is a great source of protein, which is essential for building and repairing tissues in the body. Protein is also important for maintaining muscle mass and supporting overall health.

Vitamins and minerals

Thiou à la Viande is packed with vitamins and minerals from the variety of vegetables used in the dish. Potatoes, turnips, sweet potatoes, and cabbage are all rich in essential nutrients such as vitamin C, vitamin A, potassium, and fiber.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten. However, if you have specific allergies or dietary restrictions, be sure to check the ingredients carefully.

Summary

Thiou à la Viande is a nutritious and balanced meal that provides a good mix of carbohydrates, protein, vitamins, and minerals. It is a hearty and satisfying dish that is perfect for a comforting meal.

Summary

Thiou à la Viande is a delicious and comforting Senegalese stew that is perfect for a hearty meal. Packed with tender beef, a variety of vegetables, and a rich tomato-based sauce, this dish is sure to become a favorite in your household. Serve it over rice for a complete and satisfying meal that is sure to impress.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Fatou in her bustling market stall in Dakar, Senegal. The air was filled with the tantalizing scents of spices and grilled meats, and I couldn't help but feel a sense of culinary adventure in the air.

Fatou was a master in the kitchen, and she had a reputation for creating the most mouthwatering dishes in the whole city. As we chatted and sipped on sweet mint tea, she suddenly disappeared into a cloud of aromatic smoke, reappearing with a steaming pot of Thiou à la Viande. The rich, savory aroma filled the air, and I was immediately captivated.

I watched in awe as Fatou expertly stirred the pot, adding a dash of this and a pinch of that with the precision of a seasoned chef. She explained to me that Thiou à la Viande was a traditional Senegalese dish, a hearty stew made with tender chunks of beef, vibrant vegetables, and a fragrant blend of spices. It was a dish that brought people together, she said, warming both the body and the soul.

I couldn't resist asking Fatou for the recipe, and she smiled warmly, telling me that it was a family secret passed down through generations. But she could see the eagerness in my eyes, and with a twinkle in hers, she agreed to share it with me.

As she dictated the ingredients and instructions, I made sure to write everything down in my tattered recipe journal. Each word felt like a precious treasure, a key to unlocking a world of flavors and memories. I promised Fatou that I would cherish this recipe and honor its roots with every bite.

Back home in my own kitchen, I set to work recreating Fatou's Thiou à la Viande. I could almost hear her voice guiding me through each step, her laughter mingling with the bubbling of the stew on the stove. The heady scent of cumin and coriander filled the air, transporting me back to that sunny day in Dakar.

As the stew simmered, I couldn't resist sneaking a taste. The flavors were bold and vibrant, each bite a symphony of spices and textures. I knew that this dish would become a staple in my own culinary repertoire, a reminder of the friendship and generosity that had brought it into my life.

Over the years, I continued to perfect my Thiou à la Viande, tweaking the recipe here and there to suit my own tastes. But no matter how many times I made it, the dish always transported me back to that fateful day in Fatou's market stall, where a simple pot of stew had sparked a lifelong love affair with Senegalese cuisine.

Now, as I sit here in my cozy kitchen, ladling out steaming bowls of Thiou à la Viande for my family and friends, I can't help but feel grateful for the serendipitous moment that brought this recipe into my life. It's a reminder that the best dishes are not just about flavors and ingredients, but about the stories and memories that make them truly special.

And so, as I take a sip of the rich, fragrant broth, I raise my glass to Fatou, to Senegal, and to the enduring power of a good recipe shared with love. Cheers to Thiou à la Viande, a dish that will forever hold a place of honor in my heart and on my table.