Nigerien steamed couscous dish tossed with moringa leaves, onions, and peanuts.
Spread the millet couscous in a wide bowl. Sprinkle with 1 cup of the water and rub gently between your fingers until the grains are evenly damp but not soggy.
Bring 2 inches of water to a steady simmer in a steamer pot. Line the basket with a clean cloth, add the couscous, cover, and steam for 12 minutes.
Tip the hot couscous back into the bowl and fluff with a fork. Sprinkle over the remaining 1/2 cup water, break up any clumps, and let it rest for 5 minutes.
Mix the chopped moringa leaves into the couscous. Return the mixture to the steamer, cover, and steam for another 12–15 minutes until the grains are tender and the leaves are wilted.
Heat the peanut oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic and chile for 30 seconds until fragrant.
Add the cooked black-eyed peas and warm them for 3–4 minutes, stirring gently. Season with salt and black pepper.
Transfer the steamed couscous and moringa to a large bowl. Fold in the warm pea mixture, peanuts, and lemon juice until evenly distributed.
Taste and adjust the salt or lemon. Serve warm or at room temperature, fluffing once more before spooning into bowls.
Fresh moringa leaves give Dambou its characteristic earthy flavor. If unavailable, use finely chopped spinach, although the taste will differ. Keep the steamer water below the basket so the couscous cooks with steam rather than becoming wet.
6 servings
1 1/2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.