Cookbook:Dambu
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Dambu or dambou is a dish native to the Zarma and Songhai of Southwestern Niger made from cereals and Moringa.
Ingredients
[edit | edit source]- Fine wheat semolina or couscous
- Spinach (or moringa leaves)
- Onion
- Aji Dulce capsicum (or similar, like the sweet Martinique pepper or Grenada seasoning chile), or substitute green bell pepper (optional)
- Salt
- Stock cubes
- Cooking oil
Equipment
[edit | edit source]- Cooking Gas
- Grading marching
- Pot
Procedure
[edit | edit source]- Fill the bottom of the couscoussier with water, set the steamer basket on top, and heat it up.
- Place the semolina in a salad bowl with 2 tablespoons of oil, mix with a fork to break up lumps, then steam it in a couscoussier basket for some minutes.
- Take the grains off the heat, transfer them to a salad bowl, add 10 cl of warm water, stir with a fork to separate, then return the semolina to the cloth and steam for some minutes.
- As the semolina cooks, blanch and drain the spinach, then sauté the chopped onion in the remaining oil, add the crushed chili pepper and bouillon cubes.
- Combine the cooked semolina with the spinach, mix thoroughly, season with salt, and add the oil and onions, then taste and adjust the seasoning if needed.