Dambun Couscous (Nigerian Steamed Couscous)
Dambun couscous is a northern Nigerian dish in which the grains are steamed rather than simply soaked, which keeps them light and separate. Chopped moringa leaves, known as zogale, are steamed right into the couscous, giving it a green, slightly earthy base. A fried mix of onion, peppers, peas and carrots is folded through, and cool cucumber on top balances the heat of the scotch bonnet.
Instructions
Wash the beef well, then boil it until cooked through and set it aside.
Mix the couscous with salt, a little vegetable oil and a dash of water. Tip the mixture into a steamer basket or colander.
Bring a few inches of water to a boil in a pot. Set the basket of couscous over it, cover the pot and steam for a few minutes.
Stir the chopped moringa leaves into the couscous, cover again and steam a while longer.
Heat a thin layer of vegetable oil in a saucepan and fry the chopped onion until golden brown. Add the bell pepper, scotch bonnet, peas, spring onion and carrots.
Season the vegetables with the seasoning cube and salt. Add the cooked beef and cook everything together.
Gradually mix the steamed couscous into the vegetables and beef. Let it steam for about 5 minutes.
Take the pot off the heat and move the couscous to a platter. Lay the cucumber slices over the top and serve hot.
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