Brabousco with sorrel sauce

Millet couscous served with a tangy sauce of edible sorrel leaves, in a home adaptation associated with Manga cuisine in eastern Niger.

Ingredients

• 350 g plain precooked millet couscous
• 300 g edible sorrel leaves (Hibiscus sabdariffa), sorted and washed
• 1 onion (150 g), sliced
• 30 ml vegetable oil
• 700 ml water for sauce, plus package directions for couscous
• 4 g salt, to adjust
• 1 mild pepper, optional
• 200 g mutton in small pieces, optional in this adaptation

Preparation

Sort leaves, remove tough stems, wash carefully and chop. Prepare the millet couscous according to its package without soaking it; fluff with a fork.

If using meat, simmer it with 300 ml water, some salt and half the onion for 25–35 min until fully cooked and tender; add hot water as needed.

In another pot, soften remaining onion in oil for 5 min. Add leaves and 400 ml water, cover and cook 10–15 min until tender, stirring and adding water if needed.

Add cooked meat and its broth if using. Simmer 5 min. Taste before adding more salt; sorrel is naturally tart.

Serve couscous with sauce alongside or in the center. Add optional mild pepper. Follow the package for couscous water, which varies by product.