Dambou (Steamed Millet Couscous with Greens)
Sign in to rate this recipe.
The Tale of Dambou (Steamed Millet Couscous with Greens)
Dambou, steamed millet couscous with greens, reflects the Sahelian reliance on millet as a staple grain suited to the region's arid climate, enriched with leafy greens and peanut paste. It's a traditional home-style dish across Niger's Hausa and Zarma communities.
Ingredients
Scale:· 6 servings
- 3 cups millet couscous (or fine semolina)
- 1 large head cabbage, shredded
- 2 cups fresh spinach or sweet potato leaves, shredded
- 1 cup dried black-eyed peas, soaked
- 1/2 cup groundnut (peanut) oil
- 2 onions, sliced
- 3 tomatoes, chopped
- 2 stock cubes
- 1 teaspoon ground chili
- Salt to taste
Instructions
- 1Boil the soaked black-eyed peas in salted water until just tender, about 25 minutes, then drain.
- 2Moisten the millet couscous with a little oil and water, rubbing between your palms to separate the grains.
- 3Layer the shredded cabbage and greens over the couscous in a couscoussier or steamer basket set over simmering water.
- 4Steam for 20 minutes, then tip everything into a large bowl, sprinkle with water, and fluff to separate grains again.
- 5Return to the steamer with the cooked black-eyed peas on top and steam a second time for 15 minutes.
- 6Meanwhile, fry the onions and tomatoes in oil with the stock cubes and chili to make a light sauce.
- 7Turn the steamed couscous, greens, and peas into a large platter, drizzle with the tomato-onion sauce and remaining oil, and toss well before serving.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.