Dambou

What we know so far

Dambou is Niger's couscous: fine rice semolina (or millet, or wheat couscous today) steamed in a couscoussier, moistened and oiled between steamings, and mixed with kopto, cooked moringa leaves, plus onion and chilli. Once a Zarma speciality, it is now the whole country's wedding, naming-ceremony, breakfast and afternoon dish, eaten with a spoon of oil and a good chilli, or with grilled meat or fish. The true version is the one with moringa; spinach stands in where moringa is scarce. The Hausa dambu of northern Nigeria is a cousin, but the Nigerien dish is the rice-and-moringa one.

The draft was written from 2 published sources and holds 7 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting