Bass Salte

Preparation:

Preparation: Peel and cut the vegetables into large pieces, except for the squash and aubergines which you will leave the skin on. Heat the oil in the lower part of the couscoussier, then brown the meat with the onions and leeks over high heat. Mix well. Add all the vegetables, arranging the most delicate ones last. Cover with two liters of salted water, add the bouquet garni, chilli pepper and pepper. Cover and cook for an hour and a half before cooking the semolina. Pour the semolina into a large container. Grease your hands with peanut oil and work it with the palm of your hand, sliding it between your fingers. Wet the semolina with cold unsalted water, continuing to 'stretch' it in order to avoid the formation of lumps. If, on the other hand, you use millet semolina, the first processing of the grains must be done by adding the lime juice to the water. The grains must be well separated from each other. Water from time to time while continuing to manipulate. Then let it rest for fifteen minutes before repeating the operation. At this point, lightly grease the inside of the couscoussier from the top and pour in the semolina before putting it to cook over the steam of the meat and vegetables, without a lid. After ten, fifteen minutes, pour the semolina into a large container, let it cool briefly, wet it with warm salted water, and work it with your hands to avoid the formation of lumps. Put the semolina back into the couscoussier together with the dried fruit and the baobab powder. Continue steaming for another ten minutes. At this point, add the boiled beans to the cooking broth. Serve the dish in two separate trays. On one side you will arrange the semolina with the dried fruit, on the other you will put the vegetables on a layer of beans.