Yèkè-yèkè

Name: Yèkè-yèkè
Prep time: 20 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Cuisine: Togo
Ingredients: 300 g commercial dry food-grade plain yèkè-yèkè maize couscous, previously steamed and dried; 300 ml drinking water to moisten grains: 150 ml initially and 150 ml between steamings; 10 ml oil; 2 g salt; 1.5 litre water for steamer reservoir, not consumed

🌽 Fine maize couscous rehydrated and steamed as an accompaniment.

Ingredients

300 g commercial dry food-grade plain yèkè-yèkè maize couscous, previously steamed and dried
300 ml drinking water to moisten grains: 150 ml initially and 150 ml between steamings
10 ml oil
2 g salt
1.5 litre water for steamer reservoir, not consumed

Preparation

Check product is food-grade steamed then dried maize couscous and read directions. Mix grains with oil and salt in wide dish, gradually add first 150 ml water while fluffing. Rest 10 minutes.

Heat 1.5 litre water in steamer base. Put moistened grains in suitable basket without packing. Use food-safe steam cloth if holes let fine grains through.

Steam 20 minutes from visible steam passing through grains. Check reservoir and top up with hot water if needed without water touching basket.

Carefully transfer to dish, fluff with fork and gradually add remaining 150 ml water. Absorb 5 minutes, then steam another 20 minutes. Extend if centres firm or package requires.

Rest 5 minutes, fluff and divide into 4 portions with separate sauce. Reference: 20 minutes preparation, 45 heating and cooking, 20 distributed rests, total 1 hour 25. This does not teach manufacturing from raw maize.