Ingredients
Dumplings
- 300 gbean flour
- 200 gplain or millet flour
- 1 tspfood-grade kanwa, dissolved in 2 tbsp water
- 2 tbspbaobab leaf powder, optional
- 1 tspsalt
- 350 mlwater
To dress
- 3 tbspgroundnut oil
- 4 tbspground roasted peanut
- 1 tbspground dried chilli
- 1onion, sliced
- 1tomato, chopped
- salt
Directions
- Dissolve the kanwa in water and let the grit settle, then use only the clear liquid from the top.
- Use food-grade kanwa and use it sparingly. It is an alkaline mineral salt that softens the dumplings and gives them their springy texture, and a heavy hand makes them soapy and unpleasant. A teaspoon of bicarbonate of soda does much the same job.
- Mix the bean flour, plain flour, salt and baobab leaf powder, then add the water and the kanwa liquid and beat it into a thick, smooth, stretchy dough.
- Beat it hard for several minutes. The dough should pull away from the spoon in strands, and that elasticity is what holds the dumplings together in the water.
- Bring a large pan of water to a rolling boil.
- Drop in rough spoonfuls of the dough, or roll it into small balls with wet hands.
- Boil for 15 to 20 minutes, until they float and are firm right through to the centre.
- Drain them well, because any water clinging will thin the peanut dressing.
- Toss the hot dumplings with the groundnut oil, ground peanut and chilli, then fold through the sliced onion and chopped tomato.
- Serve at once, warm, from a covered basin, which is how they are sold at midday in Hausa markets.
Technique
- Bean flour is milled from dried black-eyed beans and is sold ready-made in West African shops.
- Baobab leaf powder, kuka, adds a faint sourness and helps bind. It is optional and it is what makes it taste properly northern.
- They are dressed to order rather than in advance, so the onion stays raw and sharp against the soft dumplings.
Substitutions
- Bicarbonate of soda in place of kanwa, at about a teaspoon.
- Chickpea flour if bean flour is unavailable, which behaves similarly.
Variations
- With yaji, the suya spice blend, in place of plain chilli.
- Served with a dish of yoghurt or nono alongside.
- Made larger, as a main dish rather than a market snack.
History
Bean-flour dumplings boiled with a little potash and tossed in oil, peanut and chili; they are sold at midday from covered basins in Hausa markets.
Frequently asked questions
What is Dan wake?
Dan wake is a main from Niger: bean-flour dumplings tossed in oil, ground peanut and chili. Bean-flour dumplings boiled with a little potash and tossed in oil, peanut and chili; they are sold at midday from covered basins in Hausa markets.
How long does Dan wake take to make?
Dan wake takes 20 min of preparation and 30 min of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Dan wake?
Yes, within limits. Bicarbonate of soda in place of kanwa, at about a teaspoon. Chickpea flour if bean flour is unavailable, which behaves similarly.
What is the most important thing to get right in Dan wake?
They are dressed to order rather than in advance, so the onion stays raw and sharp against the soft dumplings.
