Bassi salté (festive millet couscous)

Step 1: Season 2 ¼ lb lamb shoulder, bone in with 1 ¼ tsp salt and 1 ½ tsp ground black pepper. Heat 5 tbsp vegetable oil in a very large pot over a medium-high heat and brown the lamb well on all sides in batches. Lift out.

Step 2: Add 3 onions and cook over a medium heat until soft and golden, then add 5 garlic cloves for 1 minute.

Step 3: Stir in 4 tbsp tomato paste and fry until it darkens, then add 3 ripe tomatoes and cook until they collapse.

Step 4: Return the lamb, add 8 ¼ cups water, 3 bay leaves, 1 Scotch bonnet chilli and the rest of 1 ¼ tsp salt. Bring to the boil, then cover and simmer gently.

Step 5: Meanwhile, sprinkle 1 ⅔ lb millet couscous (thiéré/araw) with ¾ cup water, rub between your hands so every grain is damp, and leave 10 minutes.

Step 6: Steam the couscous in a muslin-lined steamer over boiling water from the moment steam rises through the grains.

Step 7: Tip into a large bowl, sprinkle with the rest of ¾ cup water, add 3 tbsp vegetable oil and 1 tbsp baobab leaf powder (lalo), and rub out every lump between your palms. Leave to rest.

Step 8: Add 4 carrots and 2 turnips to the lamb pot and simmer for 10 minutes.

Step 9: Add 8 chicken thighs, bone in, ½ white cabbage, 2 sweet potatoes and 2 ⅞ oz raisins, pushing them under the liquid. Simmer covered until the vegetables are tender and the chicken is cooked through to 165°F at the bone, with clear juices.

Step 10: During the last 15 minutes, steam the couscous a second time until the grains are soft and fluffy.

Step 11: Taste the sauce for salt; it should be well seasoned, as the couscous drinks it up. Lift out the chilli and bay.

Step 12: Pile the couscous on a large platter, moisten generously with sauce, then arrange the lamb, chicken, vegetables, raisins and 4 hard-boiled eggs on top. Serve extra sauce in a jug.