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Main course
Dambou
Steamed couscous with moringa leaves, seasoned with roasted groundnut and chilli.
- Category
- Main course
- Origin
- All of Niger (Hausa)
- Preparation
- 30 min
- Cooking
- 40 min
- Serves
- 4 people
Dambou is one of the most popular dishes in Niger: a semolina (made from rice, maize or millet) steamed with moringa leaves, then served with groundnut powder, raw onions, oil and chilli. Simple, nourishing and very aromatic.
Ingredients
- 500 g rice, maize or millet semolina
- 2 bunches of fresh moringa leaves
- 100 g roasted groundnuts ground into powder (kuli-kuli)
- 2 onions
- 1 tomato
- 4 tbsp groundnut oil
- 1 stock cube
- Chilli powder (yaji), salt
Method
- Strip the moringa leaves, wash thoroughly and drain.
- Moisten the semolina with a little salted water, crumble by hand then steam for 20 minutes in a couscousière.
- Remove the semolina, mix with the moringa leaves and crumbled stock cube, then return to the steam for 15 to 20 minutes.
- Meanwhile, finely slice the onions and dice the tomato.
- Serve the dambou hot, drizzled with oil, scattered with groundnut powder, onions, tomato and chilli to taste.
