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Dambou (Rice Couscous with Moringa)

Dambou (Rice Couscous with Moringa) is a traditional Nigerienne (from Niger) recipe for a classic dish of meat and moringa leaf meatballs in a moringa and bell pepper sauce served with rice flour couscous. The full recipe is presented here and I hope you enjoy this classic Nigerienne version of: Rice Couscous with Moringa (Dambou).

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

4–6

Rating:

Tags : Vegetable RecipesNiger Recipes

Kopto is the Nigerienne name for the edible leaves of Moringa oleifera, the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include moringa, benzolive tree, and West Indian ben. It is also known as drumstick tree, from the appearance of the long, slender, triangular seed pods, horseradish tree, from the taste of the roots which resembles horseradish, or Ben oil tree. It is also known as the 'miracle tree' because so much of it is edible and even the leaves, when dried and powdered are highly nutritious and full of protein.

The leaves are the most nutritious part of the plant, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium.[citation needed] The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used in soups and sauces.

Ingredients:

For the Couscous:
750g rice flour
250g wheat flour or maize flour
30g butter
oil for mixing
salt, to taste

For the Meatballs:
1kg moringa (kopto) leaves
500g meat, minced
1 onion, minced
2 tbsp parsley, chopped
2 garlic cloves, minced
2 eggs

For the Sauce:
2 onions, chopped
2 bell peppers, finely chopped
250ml oil
6 tbsp parsley, chopped
50g celery, diced
3 garlic cloves, chopped
salt and freshly-ground black pepper, to taste

Method:

Combine the flours in a bowl and mix in 150ml water. Season to taste with salt then place the mixture in a steamer lined with muslin. Cover and steam for 20 minutes then turn into a dish and add 150ml more water. Break any lumps with a fork and work in 100ml oil and 1 tbsp butter.

Return to the steamer and steam for 10 minutes. Now repeat the above process, until the couscous is cooked. During this steaming time add the moringa leaves on top of the couscous and steam for 10 minutes, or until softened.

Shred the moringa leaves and combine half in a bowl with the meat, minced onion, parsley, garlic and eggs. Season the mixture to taste then shape the mixture into meatballs.

Heat the 250ml oil in a pan. Add the meatballs and fry until browned all over. Remove the meatballs with a slotted spoon then add the onions, bell peppers, celery and garlic to the pan.

Cook for 10 minutes until softened then add the remaining moringa leaves and 100ml water. Add the meatballs back to the pan, season to taste and simmer for about 15 minutes, or until the meatballs are cooked through and hot.

Arrange the couscous in the centre of a serving dish and arrange the meatballs around the outside. Spoon over the moringa sauce and serve.