Millet couscous with Moringa

Directions

1. 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.

2. In the meantime, prepare couscous from the millet or sorghum flour.

3. Sift the flour two times until fine and light then add a little water and mix.

4. Place the sifted flour in a thin cloth, tie to secure (but leave space to expand) and place in a steamer basket.

5. Sit over a pan of boiling water and steam for 20 minutes.

6. Turn the mixture into a bowl and loosen the grains with a fork.

7. Work in 120ml water and put back to steam. Repeat this process 2 or 3 times more until you have a fine-grained couscous.

8. These grains can then be dried and stored.

9. When the foubey leaves are almost tender, mix the couscous with the 4 tbsp groundnut oil, salt and the powdered baobab leaves.

10. Mix thoroughly and steam for 10 minutes, or until cooked through.

11. When the foubey leaves are tender drain them and set aside to cool.

12. Squeeze them with your hands to remove any excess water then chop and mix in the couscous.

13. Melt butter or heat oil in a frying pan.

14. Add the onions and fry for about 6 minutes, or until golden brown.

15. Pour the onion mixture into the couscous mixture then stir in the crushed chillies.

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