Pois-sucré Bollite (Boiled Tiger Nuts) is a traditional Burkinabe recipe for a classic accompaniment of tiger nuts that are soaked, boiled until soft, mashed and served. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: (Boiled Tiger Nuts) Pois-sucré Bollite.
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In Burkina Faso the tiger nut is known as pois-sucré (sweet peas) or tchoncon where pois-sucré is the diminutive term for pois de terre sec sucrés (dried sweet pea potatoes).
Ingredients:
500g tiger nuts
coconut milk
salt and freshly-ground black pepper, to taste
Method:
Wash and scrub the tiger nuts thoroughly. Place in a bowl, cover with water and set aside to soak for 24 hours. During this time change the water at least three times at regular intervals to prevent fermentation.
When ready to cook, bring a large pan of lightly-salted water to a boil. Drain the tiger nuts, add to the boiling water and cook for between 60 and 80 minutes (depending on age), or until tender. Drain the tiger nuts, return to the pan, add a few tablespoons of coconut milk and mash with a potato masher or a fork.
Season to taste with salt and black pepper and mash again. Serve as an accompaniment
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