This is an example of a Senegalese curry, and like every curry I’ve had in Senegal it contains carrots and is made fairly simply as a meat and vegetable stew flavoured with Madras curry powder.
Prep time: 20 minutes/Cook time: 45 minutes/Serves: 4
Ingredients:
1kg of meat, chopped
3 onions
3 carrots, peeled and cut into rounds
1 white sweet potato, peeled and cut into large cubes
1 tbsp Madras curry powder (I used hot, but you could use medium)
3 garlic cloves
salt and freshly-ground black pepper, to taste
1 Maggi cube
100ml of oil
fragrant long-grain white rice to accompany
Method:
Finely dice the onions and crush the garlic in a mortar.
Salt the meat then heat the oil in a pan. Add the meat and fry until golden brown all over. Remove with tongs and set aside.
Add the carrot rounds to the oil left in the pan, followed by the onion and garlic. Fry for 5 minutes then pour in 1l water. Stir in the spices, bring to a simmer and cook for 5 minutes.
Now add the sweet potato cubes, return to a simmer and continue cooking for 30 minutes over low heat. Adjust the seasonings to taste and serve accompanied by boiled white rice.
