Lakhou bissap is a traditional Senegalese recipe for a classic stew of smoked and dried fish in a millet, peanut powder, tomato and cowpea base flavoured with yellow hibiscus leaves. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Lakhou bissap.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic Senegalese dish that's made with white (also called yellow) dried hibiscus (bissap) flowers in a ground peanut and cracked millet base with cowpeas.
Wash the beans, place in a bowl cover with plenty of water and set aside to soak for 1 hour.
Pick over the cracked millet (sankhal), transfer to a bowl, pour over 200ml (4/5 cup) water, mix well to combine and set aside for the grains to swell.
Add 2l (8 cups) water to a boil in a large pot. Add the smoked and dried fish (kethiakh) along with the tomatoes, onion, garlic, stock cubes, a generous pinch of chilli powder, 1/2 tsp black pepper and 1/4 tsp salt.
Add the dried bissap, then drain the beans and add them too. Use a whisk to stir the mixture and gradually add the peanut powder until it's all incorporated. Cook for 30 minutes over low heat, stirring the mixture every 10 minutes or so.
Now add the cracked millet, stirring all the while. Cook for a further 30 minutes over low heat, stirring every 10 minutes or so.
Taste and adjust the seasonings. Ladle into a warmed serving bowl and serve with lemon wedges.
