Dambou

If using fresh moringa leaves, strip them from the stems and wash thoroughly in several changes of water. Steam the leaves for five minutes until wilted, then chop finely. If using moringa powder, set it aside for adding directly to the couscous later.

Place the dry couscous in a large shallow bowl. Sprinkle with salted warm water, about one cup, while raking through the grains with your fingers to moisten evenly. Let the grains absorb the water for five minutes, then break up any clumps with your fingertips.

Set up a steamer or couscoussier with boiling water. Transfer the moistened couscous to the steamer basket and steam uncovered for fifteen minutes until the grains are tender and light. Turn out onto the bowl again and break up any clumps.

Sprinkle the steamed couscous with the remaining warm water and the groundnut oil. Add the steamed moringa leaves or moringa powder, crumbled bouillon cube, and ground roasted peanuts. Toss everything together thoroughly with your hands.

Return the mixture to the steamer and steam for a second time for ten minutes. This double steaming ensures each grain is perfectly cooked and has absorbed the flavours of the moringa and peanuts throughout every bite of the couscous.

Turn the finished dambou out onto a large serving platter. Fluff with a fork and adjust seasoning with salt. Serve warm with a side of sauteed onions and a bowl of yogurt or sour milk. This is one of Niger's most nutritious and beloved everyday dishes.