Doungouri wassalé — cowpea couscous

Coarse cowpea semolina made from soaked, hulled, dried and ground beans, gradually stirred into boiling water to form a compact dough that cooks covered.

Ingredients

• 400 g coarse cowpea semolina, from dried hulled and ground beans
• 850 ml potable boiling water, plus 150 ml kept in reserve
• 4 g fine salt, optional
• 15 ml vegetable oil, optional
• Vegetable, leafy-green or tomato sauce to serve, prepared separately

Preparation

If the semolina is not ready, sort dry cowpeas and soak in the refrigerator for 8–12 hours. Rub them between your hands to remove the skins. Rinse several times and skim off floating skins.

Spread the hulled beans in a thin layer and dry completely in a clean, airy place. They must not be damp before milling; drying can take several hours depending on the air.

Grind the dry beans into coarse semolina and sift if needed. Very fine flour makes a heavier dough. Measure 400 g semolina for this recipe.

Bring 850 ml water to a full boil in a heavy pot. Add optional salt and oil. Keep the reserved water hot.

Add the semolina gradually, in small handfuls, stirring vigorously with a sturdy spoon. Let each addition absorb before adding more to limit lumps.

Keep stirring until the mixture pulls away from the sides and forms a very compact dough. If crumbly, add reserved boiling water a little at a time; if too soft, mix in a little semolina.

Lower the heat, cover and cook for 10–12 minutes. Turn or work the dough once halfway through if the bottom is heating too much, then cover again.

Turn off the heat and rest covered for 5 minutes. Shape portions with a damp spoon and serve hot with a separately prepared sauce.