Bassi (Malian Couscous) is a traditional Malian recipe for a classic home-made couscous prepared from a blend of grains with oil. The full recipe is presented here and I hope you enjoy this classic Malian version of: Malian Couscous (Bassi).
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This is the classic Malian home-made couscous, prepared from a blend of millet or fanio millet, sorghum and maize flours. Though it is traditionally made with an equal blend of the flours, it can also be made with a single grain flour, or any combination, depending on the season and availability.
Fonio is a West African grain in the millet family. It represents the seeds of the Digitaria exilis plant. They are a staple of some populations and are gaining in popularity for being disease resistant. This is a classic sauce typically served with balls of steamed couscous.
Note, do not add oil if making this just from maize flour.
Pound the grain flours in a mortar, adding a little water to moisten. Pour into a calabash or large bowl, sifting to remove any husks or dust. Season to taste and mix in the oil to form a dry dough then place in a steamer and cook for 25 minutes. Pour back into a calabash or bowl and crush any large clumps with a ladle.
Add a little more water then mix in the baobab leaf powder and place back in the steamer. Repeat this steaming, crushing and moistening process 2 or 3 times until the grain mixture is cooked and you have couscous-like grains.
Traditionally, basi is eaten with a vegetable-based sauce.
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