Tukasu is a dish of the Songhai people of Mali and Niger, prepared on the occasion of festivals and other major events. It’s considered a particular culinary specialty of Timbuktu in Mali. In essence it’s a dish of yeasted bread dumplings served with a spicy mutton stew.
Prep time: 20 minutes/Cook time: 95 minutes/Serves: 6 (+120 minutes proving)
Ingredients :
For the bread dough:
1 kg flour type 55 or 65
45g fresh baker’s yeast
500ml of water at ~25°C
4 tbsp olive oil
1 tsp salt
For the sauce:
1.5kg of mutton, cut into large chunks
150ml of oil
250g tomato puree
5 to 6 large onions, peeled and chopped
8 tomatoes, blanched peeled and de-seeded
3 garlic cloves, minced
10 fresh dates
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground anise seeds
2 bay leaves
Salt, to taste
1 tsp of ground black pepper
2 fresh chillies (habanero or scotch bonnet)
Method:
For the bread: In a small mixing bowl, dissolve the yeast in 300ml of lukewarm water, stirring well to dissolve it thoroughly. Sift over and mix in 300g of flour. Using your hands, work the mixture until it comes together as a dough. Knead for 20 minutes then cover the bowl with a damp cloth and set aside to rise in a warm place for 2 hours (this is your leaven).
In another mixing bowl, mix together the remaining flour and the salt, form a well, then pour in your proved leaven and the oil. Mix together little by little, incorporating the dry ingredients from the edge, then add 200ml of lukewarm water.
Continue working the ingredients until the dough is smooth and without lumps. Divide the resultant bread dough into balls the size of a tennis ball. Place them in a dish, cover with greased clingfilm (plastic wrap) and set aside to rise in a warm place for 1 hour.
For the sauce: Pit half the dates and crush these in a large mortar.
Heat the oil in a flame-proof casserole and when hot add the onions and meat. Cook, stirring occasionally, for about 10 minutes until the meat is browned all over and the onions are starting to turn golden. Now add half the tomato flesh and stir in the tomato purée.
Bring to a simmer and cook for 3 minutes then add the date purée blended with 300ml (1 glass) water. Scatter over the spices and stir to combine. Return to a simmer and cook for 15 minutes over medium heat.
Pour over 2l water, cover and cook for 30 minutes over medium heat. Now arrange the balls of bread dough in the sauce (about half submerge them). Cove the pan tightly and continue cooking over medium heat for 30-35 minutes. Do not open the lid during this time.
Remove the balls of cooked dough from the casserole. Add the remaining whole dates, bring to a boil and cook until the liquid becomes thick and creamy.
Serve the dough balls and eat with the sauce drizzled over the top.
