Prep 20 min - cook 50 min - serves 6
Senegalese-Style Tomato Daliya
A one-pot tomato daliya borrowing the layered vegetable technique of thiebou djeun, with the grain finished until it takes on a crust at the base.
Before you cook
The base of the pot is meant to catch and lightly crust, similar to the prized bottom layer in a proper thiebou. Do not stir it away in the final minutes.
Vegetables go in at different stages by how long they take, so nothing ends up mush while something else stays raw.
Method
Warm the oil and cook the onion until soft and lightly coloured.
Stir in the tomato paste and cook for one minute until darkened.
Add the blended tomatoes and cook down for ten minutes until thickened.
Add the carrot, chilli, bay leaf and stock, bringing to a simmer.
Cook for ten minutes until the carrot is nearly tender.
Add the cabbage and cook a further five minutes.
Stir the daliya into the sauce and vegetables, coating it evenly.
Cover tightly and cook on the lowest heat for eighteen minutes.
Resist stirring in the final few minutes so the base can lightly crust.
Rest briefly, then serve with the lightly crusted grain from the base on top.
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