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Bassi (Malian Couscous)

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).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesHerb RecipesMali Recipes

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.

Ingredients:

4 tsp baobab leaf powder
6 tbsp groundnut oil
salt, to taste
3 tbsp millet or fanio millet flour
3 tbsp sorghum flour
3 tbsp maize flour

Method:

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.