Choukouya (Ivorian Grilled Beef) with Attiéké-Style Couscous

Ingredients

• 600 g beef rump steak
• 2 red onions
• 1 green pepper
• 1 red pepper
• 2 ripe tomatoes
• 3 garlic cloves
• 15 g fresh root ginger
• 1 tbsp dijon mustard
• 1 tsp dried chilli flakes
• 3 tbsp vegetable oil
• 300 g couscous
• 1 lime

Method

1. 1

   Mix the crushed garlic, grated ginger, mustard, chilli flakes, 2 tbsp vegetable oil and 1 tsp salt. Cut the beef into 3cm pieces and toss in the mixture.

2. 2

   Put the couscous (the swap for attiéké, fermented cassava couscous) in a bowl with a pinch of salt and the remaining oil, pour over 375ml boiling water, cover and leave for 5 minutes, then fluff with a fork.

3. 3

   Heat the grill to high or a griddle pan over a high heat. Grill the beef for 6-8 minutes, turning, until charred at the edges and cooked to your liking.

4. 4

   Meanwhile, cut the red onions into thin wedges and the peppers into strips. Once the beef is done, toss the onions and peppers in the beef juices on the hot tray or pan for 3-4 minutes until just softened but still crunchy, as Abidjan's choukouya grills serve them.

5. 5

   Toss the beef with the onions and peppers and the diced tomatoes, squeeze over the lime and serve with the couscous.