Hakko — Print Recipe — The Culinary Codex

Tiny hand-rolled millet couscous grains fermented overnight then steamed and served with a tangy yogurt sauce. This probiotic-rich dish is a nutritional powerhouse of the Mauritanian diet.

Ingredients

500g millet flour
Water for rolling
1 tsp salt
2 cups fermented yogurt
2 tbsp butter
1 onion, diced
Fresh herbs for garnish
Warm water for steaming

Instructions

1 Sprinkle water over millet flour while rolling between palms to form tiny couscous-like granules.
2 Spread the rolled granules on a cloth and let ferment overnight in a warm place, covered loosely.
3 The next day, steam the fermented granules in a couscoussier for 25 minutes until tender.
4 Fluff with a fork, add butter and salt, then steam a second time for 15 minutes.
5 Prepare the yogurt sauce by whisking fermented yogurt with a pinch of salt.
6 Serve the steamed hakko in bowls topped with generous ladles of tangy yogurt sauce.

Did You Know?

The fermentation process in hakko creates natural probiotics, making it one of the healthiest traditional foods in West Africa.