Djouka is a journey to the heart of Mali and Guinea. This ancestral dish is based on a bold combination: fonio, this naturally gluten-free "grain of the universe," and soumbala ( fermented néré seed). Visually rustic with its dark hue, it has a subtle aroma of roasted hazelnut and hints of forest floor. It's the ultimate comfort food, the kind you share with family. Simple to prepare, extremely digestible, and nutritious, Djouka is the perfect alternative to traditional couscous for anyone looking to diversify their diet.
Ingredients
Preparation
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Preparing fonio: If your fonio is raw, wash it thoroughly several times to remove any sand. Steam it in a couscousier for about 15 minutes. If you are using precooked fonio, follow the package instructions (usually 5 minutes in boiling water). I had precooked fonio, which I still rinsed and soaked, then steamed for about fifteen minutes.
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The key seasoning: In a large bowl, combine the still-warm fonio with the soumbala and peanut paste. Mix well with a fork so that each grain absorbs the flavors and takes on that beautiful brown color.
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The onions: Heat the oil in a pan. Sauté the onions until they are golden brown and translucent. Add the whole chilies to flavor the oil without making it too spicy. I admit, I didn't use as much oil as in the traditional recipe. If you do as I did, feel free to add melted butter or the juices from your vegetables when serving.
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The final mixture: Pour the hot oil and onions over the fonio mixture. Season with salt and pepper and mix gently to distribute the flavors evenly.
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Finishing: Steam everything for another 5 minutes to allow the aromas to meld perfectly before serving with grilled meat or vegetables.
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