Purée d'Azinkokoui au Boudin (Azinkokoui Purée with Boudin Sausage)
Purée d'Azinkokoui au Boudin (Azinkokoui Purée with Boudin Sausage) is a traditional Togolese (from Togo) recipe for a classic dish of azinkokoui (bambara groundnuts) with bouidn sausages. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Azinkokoui Purée with Boudin Sausage (Purée d'Azinkokoui au Boudin).
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Azinkokoui are very similar to chickpeas, indeed they are often called 'togolese chickpeas'. They are prepared and cooked in the same way, but do have a different, nuttier flavour. You can make this dish with ordinary chickpeas, but the flavour will not be exactly the same. Botanically, they are bambara groundnuts (Voandzeia subterranea). A 'boudin' represents one of a number of pork sausages used in French and German cuisine. You can use the boudin sausage recipe on this site, or you can use black pudding.
Ingredients:
400g azinkokoui
400g boudin sausage
1 red bell pepper
1 onion, finely diced
olive oil, for frying
Method:
Pick over and wash the chickpeas (azinkokoui). Pour into a pan, add 2l water and bring to a boil. Partly cover the pot and cook the chickpeas until they are completely soft (about 120 minutes, depending on the age). They should be tender enough to be easily crushed between thumb and forefinger. Add more water during the cooking time, as needed.
Drain the water then use a spatula to crush the azinkokoui to a paste.
Fry the sausage in a frying pan until nicely browned and cooked through. Remove the skins and mash the sausage meat.
Grease the bell pepper and either grill or bake in a medium oven for about 30 minutes, or until soft. Chop the bell pepper and mix with the onion then set aside.
Take an oven-proof dish and line the base with a sheet of greaseproof (waxed) paper. Put two rings on the paper then spread a layer of the pea puree in the base of each. Spread a layer of the bell pepper and onion blend on top and a layer of the mashed sausage on top. Continue this layering process until all the ingredients are used up (finish with a layer of sausage).
Drizzle olive oil on the top, transfer to an oven pre-heated to 180°C and bake for 20 minutes.
Carefully transfer the towers to a plate and remove the rings. Serve with a teaspoon of mustard on the side.
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