Senegalese · intermediate
Senegalese Nokoss Braised Beef With Roasted Turnips And Fonio
Tender beef simmered in a vibrant garlic, parsley, and chile nokoss paste, served over fluffy Senegalese fonio grain alongside caramelized turnips.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Blend the green bell pepper, garlic, scotch bonnet chile, and 1 tablespoon of water into a paste to create the traditional nokoss seasoning.
- 02
Heat vegetable oil in a heavy Dutch oven over medium-high heat and sear the beef cubes for 5 minutes until browned on all sides.
- 03
Stir in the prepared nokoss paste and tomato paste, sautéing for 2 minutes until fragrant and deepened in color.
- 04
Pour in the halal beef broth and add the turnip quarters, bringing the mixture to a simmer.
- 05
Cover, reduce heat to low, and cook for 25 minutes until the beef and turnips are fork-tender.
- 06
Fluff cooked fonio with a fork and ladle the braised beef and rich herb gravy directly over top.
A LITTLE KITCHEN KNOW-HOW
Nokoss Aromatic Base
Blending fresh aromatic herbs, peppers, and garlic into a pungent green paste that serves as the flavor foundation of Senegalese stews.
Notes from the kitchen
- Fonio cooks quickly; steam it over simmering water or steep in boiling water for 5 minutes off the heat.
- Adjust heat levels by using half a scotch bonnet chile if you prefer a milder braise.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.