 Saadj/Thiere with lamb | |
| Alternative names | Saac, Saay, Cere, or Chere |
|---|---|
| Place of origin | Senegal |
Thiere or tyere or cere from Wolof cere, itself from the Serer name Ceereer ne (the Serer people); or saadj in Serer or Saay in Serer Saafi and Cangin, is a millet based Senegalese couscous. It is traditionally consumed during evenings or special occasions such as weddings or Tamkharit, the Muslim new year Ashura in Wolof.
Thiere is very versatile and can be eaten with fermented milk or cream and sugar as a breakfast cereal or prepared just as a standard couscous.
Preparation
[edit]It is usually served with different variations of sauces such as bassi salté, bassi guerte or mboum. The sauce often includes vegetables, meat or chicken, moringa leaves.
References
[edit]- Serer Niominka dialect: saac.
- ^ François Sigaut, Hélène Franconie, Monique Chastanet (2010). Couscous, boulgour et polenta transformer et consommer les céréales dans le monde. p. 161.
- ^ Fatou Ndoye, Pascale Moity-Maïzi, Cécile Broutin (2002). Le poisson fumé sur la Petite Côte Sénégalaise. p. 87. ISBN 9782759214396.
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