Dambou

Ingredients

Couscous

• 500 gmillet couscous
• 300 gmoringa leaves, stripped from the stems
• water, for sprinkling

Sauce

• 100 mlgroundnut oil
• 2onions, finely chopped
• 2tomatoes, chopped
• 1stock cube
• 2 tspground chilli
• 1 tspsalt

To serve

• soumbala, crumbled
• extra groundnut oil

Directions

1. Strip the moringa leaves from the stems. The stems stay woody and stringy however long they are cooked, and they are the reason a badly made dambou is unpleasant to eat.
2. Wash the leaves in several changes of water and drain them well.
3. Sprinkle the millet couscous with a little water and rub it through your fingers until every grain is damp and separate.
4. Toss the damp couscous together with the moringa leaves so that the leaves are distributed right through it rather than sitting on top.
5. Steam the mixture in a couscoussier for 20 minutes.
6. Tip it out, break up the clumps with a fork, sprinkle with a little more water and oil, and steam it a second time for another 20 minutes.
7. Steam it twice. Once through, the grain is heavy and unevenly cooked, and it is the second steaming that makes it light and separate.
8. Meanwhile fry the onion in the groundnut oil, then add the tomato, chilli and crumbled stock cube and cook for 10 minutes into a thick sauce.
9. Toss the steamed dambou with the sauce and the remaining oil until it is evenly coated.
10. Serve warm with crumbled soumbala scattered over the top, which is how it is sold by the plate in Niamey markets.

Technique

• Moringa leaves are mild and slightly bitter, closer to spinach than to a herb, and they go in raw with the grain rather than being cooked separately.
• It is a Zarma and Hausa dish and there is a version with maize couscous as well as millet.
• It is eaten warm rather than hot, and it is just as good at room temperature.

Substitutions

• Spinach or amaranth leaves in place of moringa.
• Fine maize couscous, which is the other traditional grain.

Variations

• With crumbled dried fish through the sauce.
• Much hotter, with fresh chilli pounded into the oil.
• Served with a spoonful of yoghurt alongside.

History

Steamed millet or maize couscous tossed with moringa leaves and oil, a Zarma and Hausa dish sold by the plate in Niamey markets.

Frequently asked questions

What is Dambou?

Dambou is a main from Niger: steamed millet couscous tossed with moringa leaves and oil. Steamed millet or maize couscous tossed with moringa leaves and oil, a Zarma and Hausa dish sold by the plate in Niamey markets.

How long does Dambou take to make?

Dambou takes 30 min of preparation and 50 min of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Dambou?

Yes, within limits. Spinach or amaranth leaves in place of moringa. Fine maize couscous, which is the other traditional grain.

What is the most important thing to get right in Dambou?

Toss the damp couscous together with the moringa leaves so that the leaves are distributed right through it rather than sitting on top.