Kusksu
(Libyan Couscous Sauce) Recipe
Origin: Libya Period: Traditional
|
|
Ingredients:
1 large onion, halved lengthways then finely sliced into half-moons
3 garlic cloves, finely chopped
2 large potatoes, peeled and halved
2 carrots, halved
250g red pumpkin, cut into about four chunks
300g stewing beef cut into four pieces
150g dried chickpeas, soaked over night
1 bay leaf
1 tsp hot chilli powder
2 tbsp hararat
5 tbsp tomato purée
5 tbsp chopped tomatoes
1 tbsp brown sugar
beef stock (enough to cover)
oil for frying
Kusksu
(Libyan Couscous Sauce) Preparation:
Method:
Traditionally the couscous sauce is prepared in the base of a double boiler so that the couscous itself can be cooked on the top (for the couscous recipe see this entry on A Libyan way with Couscous).
Add a little oil to your pan and use to fry the onion and garlic until soft (about 6 minutes) then add the meat and fry until nicely browned before adding the potatoes, carrots, half the chilli powder and the hararat spice blend. Fry for about 2 minutes before stirring-in the tomatoes and the pumpkin then fry for 1 minute more.
Now add the chickpeas and just enough beef stock to cover the contents of the pan before stirring-in the remaining spices and the sugar. Bring the mixture to a boil, reduce to a simmer then cover and cook for about 60 minutes, until all the ingredients are tender and the sauce has thickened.
To serve, add the couscous to a large bowl, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.
Read: Recipe Articles and Reviews
|
|
More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes using Beans and Pulses... More recipes for Beef... More recipes for Carbohydrate Staples...
|
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.
Need to convert any units on this site?
As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g
For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary
|
One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!
Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!
|
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
Other recipes with beef and vegetables as primary ingredients:
Nyaba
Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179
Join the Celtnet Recipes Discussion Forum
The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:
you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my Recipes of Africa eBook which contains recipes from each and every country and region of Africa (over 800 packed into 550 pages). You also get brief country and region description, maps and discussion of typical foods. With this eBook you will learn the recipes and dishes of every single country in Africa, from North Africa, through West Africa, Central Africa, East Africa and South Africa. This is the most comprehensive collection of African recipes ever collected in one place. Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
printer-friendly version
