Dish

Thiou à la viande

Senegalese Meat Stew

Thiou à la viande is a flavorful and filling dish that is perfect for cold winter nights. The dish is typically made with beef, but can also be made with lamb or chicken. The vegetables used in the dish vary depending on the region, but typically include carrots, potatoes, onions, and tomatoes. The spices used in the dish include garlic, ginger, and thyme. The dish is typically served with rice or couscous.

African cuisine› West African cuisine› Senegalese cuisine

Stew

Origins and history

Thiou à la viande has been a staple dish in Senegal for centuries. It is believed to have originated with the Wolof people, who have been living in the region for thousands of years. The dish has evolved over time, with different regions adding their own unique twist to the recipe.

Dietary considerations

Gluten-free, dairy-free

Variations

Thiou à la viande can be made with a variety of meats and vegetables, depending on the region. Some variations include the addition of okra or cassava. Some regions also add tamarind, a sour fruit that adds a tangy flavor to the dish.

Presentation and garnishing

Thiou à la viande is typically served in a large, communal dish. The dish is garnished with fresh herbs, such as parsley or cilantro, and served with rice or couscous. The presentation is simple, but the flavors are complex and satisfying.

Tips & Tricks

To make the dish even more flavorful, marinate the meat in the spices overnight before cooking. This will help to infuse the meat with the flavors of the spices. Also, be sure to use fresh vegetables for the best flavor.

Side-dishes

Rice, couscous

Drink pairings

Red wine

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