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Nigerien dambou, a mound of fluffy millet couscous folded with chopped leafy greens, tomato, and herbs on a simple ceramic platter.

Nigerien Dambou (Millet Couscous with Leafy Greens)

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A fluffy Nigerien millet couscous dish folded with greens, tomato, onion, and herbs.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Nigerien
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Millet and greens
  • 3 cups millet couscous
  • 3 cups water divided
  • 1 lb collard greens or spinach finely chopped
  • 1 large yellow onion finely diced
  • 2 medium tomatoes finely chopped
  • 1/4 cup neutral oil
  • 1 tsp ground ginger
  • 1 tsp fine salt
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped

Equipment

  • Steamer basket
  • Large saucepan
  • Fine-mesh sieve
  • Chef's knife
  • Wooden spoon

Method
 

Steam the millet:
  1. Moisten the millet couscous with 1 cup of the water and let it stand for 10 minutes. Rub through your fingers to separate the grains.
  2. Place the millet in a steamer basket over simmering water and steam for 15 minutes. Tip it into a bowl, sprinkle with another 1 cup of water, fluff, and steam for 10 minutes more.
Cook the greens and combine:
  1. Heat the oil in a wide saucepan. Add the onion and cook for 5 minutes. Add the tomatoes, ginger, and salt and cook for 8 minutes.
  2. Add the greens and the remaining 1 cup of water. Cover and cook for 8 to 10 minutes, until tender and most of the liquid has evaporated.
  3. Fold the steamed millet into the greens, then add the parsley and mint. Taste for salt and serve warm.

Nutrition

Calories: 390kcalCarbohydrates: 63gProtein: 10gFat: 12gSaturated Fat: 1gSodium: 520mgFiber: 8gSugar: 6g

Notes

  • Millet couscous can vary in size; adjust steaming time until the grains are tender.
  • Use spinach for a softer texture or collards for a more substantial bite.