Dakhine Recipe (Senegalese Peanut Rice with Beef) Dakhine is also called dakhine mbeup or dahine. It is a traditional Senegalesedish made with meat, peanut paste, and rice. The whole is cooked with a lot of water then the cooked rice is added.
Ingredients
500g beef
1 tablespoon vinegar
2 cloves garlicminced
Chilli powder
Salt and pepper
10cl oil
1 onionchopped
140g concentrated tomato paste
2 stock cubes
2 bay leaves
100g peanut paste
250g rice Dietary tags come from contributors and AFN does not verify them. They also depend on the products you buy. Recipes here are published for learning, not as medical or dietary advice. If you have an allergy or a medical condition, check every ingredient yourself and talk to a doctor or dietitian. Cooking, allergies and your own judgement
Directions Cook Mode 1 Put the rice in a bowl of water and leave it to stand.
2 Wash and cut the meat into small pieces. Season with pepper, salt, chilli, vinegar and minced garlic, and mix together.
3 Heat the oil in a pot. Add the meat and brown for 10 minutes.
4 Add the chopped onion, mix, and brown for 3 minutes.
5 Put the concentrated tomato in a bowl with half a glass of water and mix well. Add it to the meat, mix, and cook for 7 minutes. The colour should turn a deep dark red.
6 Add 1.5 litres of water, the stock cubes, a pinch of salt, chilli and pepper, and the bay leaves. Mix well, then add the peanut paste.
7 Cook for 40 minutes over medium heat.
8 Add the drained rice. Stir and adjust the seasoning to taste.
9 Cook for 15 minutes over medium heat, mix, then cook for a further 10 minutes over very low heat.
10 If there is too much sauce left, cook a few minutes more, but the rice should not go dry. Serve hot.
Dakhine Recipe (Senegalese Peanut Rice with Beef)
Dakhine is also called dakhine mbeup or dahine. It is a traditional Senegalesedish made with meat, peanut paste, and rice. The whole is cooked with a lot of water then the cooked rice is added.
Ingredients
500g
beef
1 tablespoon
vinegar
2 cloves
garlicminced
Chilli powder
Salt and pepper
10cl oil
1
onionchopped
140g
concentrated tomato paste
2
stock cubes
2
bay leaves
100g
peanut paste
250g
rice
Dietary tags come from contributors and AFN does not verify them. They also depend on the products you buy. Recipes here are published for learning, not as medical or dietary advice. If you have an allergy or a medical condition, check every ingredient yourself and talk to a doctor or dietitian. Cooking, allergies and your own judgement
Directions
Cook Mode
1
Put the rice in a bowl of water and leave it to stand.
2
Wash and cut the meat into small pieces. Season with pepper, salt, chilli, vinegar and minced garlic, and mix together.
3
Heat the oil in a pot. Add the meat and brown for 10 minutes.
4
Add the chopped onion, mix, and brown for 3 minutes.
5
Put the concentrated tomato in a bowl with half a glass of water and mix well. Add it to the meat, mix, and cook for 7 minutes. The colour should turn a deep dark red.
6
Add 1.5 litres of water, the stock cubes, a pinch of salt, chilli and pepper, and the bay leaves. Mix well, then add the peanut paste.
7
Cook for 40 minutes over medium heat.
8
Add the drained rice. Stir and adjust the seasoning to taste.
9
Cook for 15 minutes over medium heat, mix, then cook for a further 10 minutes over very low heat.
10
If there is too much sauce left, cook a few minutes more, but the rice should not go dry. Serve hot.