FRIJE

Instructions

• 1.   Moisten the couscous with one and a half glasses of water. Stir well. Let the couscous absorb the water and steam for about 10 minutes. You can use a couscous steamer or a microwave for this. If after 10 minutes the couscous grains are not soft, moisten a little and continue cooking for another 10 minutes.
  
  The cooking time actually depends on the hardness of the couscous grains. For fresh couscous, there is no need to do these steps. But for couscous that has been dried for a long time, it is necessary to moisten it, steam it, and repeat these two steps until the grains are soft. When the couscous is cooked, add the butter and mix well.
  
  Beat the lalo powder in 7cl of water and add it to the couscous. Stir well. Set aside.
• 2.   Meanwhile, put 1.5L of water in a pot.
  Add the meat cut into pieces, the well-washed guédié, and the blended fresh tomato. Let it cook for 20 minutes.
  Add the Ketiakh fish and the mboum leaves.
  After 20 minutes, gradually add the guerté noflaye and stir well.
  Add the chopped onions, blended garlic, a pinch of salt, a teaspoon of pepper, and a pinch of chili.
  Let it cook for about 30 minutes, stirring regularly to prevent the sauce from sticking.
  Taste the seasoning and adjust if necessary.