Foubey (Millet Couscous with Moringa) is a traditional Nigerien (from Niger) recipe for classic vegetarian dish of moringa leaves served with home-made millet couscous. The full recipe is presented here and I hope you enjoy this classic Nigerien version of: Millet Couscous with Moringa (Foubey).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Foubey is the tree, Moringa oleifera (moringa), a native of India that is grown in may African countries. The leaves are edible and nutritionally rich and they are used in a number of African stews. The roots and seeds of the tree are often used medicinally. The leaves are shown in the image below.
Ingredients:
1.5kg millet flour or sorghum flour
1l foubey (Moringa oleifera) [moringa] leaves
1 onion, finely chopped
3 tbsp baobab leaf powder
4 tbsp groundnut oil
butter or groundnut oil, for frying
2 tbsp dried chillies, crushed in a mortar
salt and freshly-ground black pepper, to taste
Method:
Wash the foubey leaves then bring 1.5l water to a boil, add the foubey leaves, reduce to a simmer, cover the pot and cook for about 20 minutes or until the leaves are tender.
In the meantime, prepare couscous from the millet or sorghum flour. Sift the flour two times until fine and light then add a little water and mix. Place the sifted flour in a thin cloth, tie to secure (but leave space to expand) and place in a steamer basket. Sit over a pan of boiling water and steam for 20 minutes.
Turn the mixture into a bowl and loosen the grains with a fork. Work in 120ml water and put back to steam. Repeat this process 2 or 3 times more until you have a fine-grained couscous. These grains can then be dried and stored.
When the foubey leaves are almost tender, mix the couscous with the 4 tbsp groundnut oil, salt and the powdered baobab leaves. Mix thoroughly and steam for 10 minutes, or until cooked through.
>When the foubey leaves are tender drain them and set aside to cool. Squeeze them with your hands to remove any excess water then chop and mix in the couscous.
Melt butter or heat oil in a frying pan. Add the onions and fry for about 6 minutes, or until golden brown. Pour the onion mixture into the couscous mixture then stir in the crushed chillies.
Adjust the seasonings to taste and serve immediately.
)
