Dambou Nigérien (Niamey Steamed Fine Couscous with Moringa/Spinach Greens & Peanut Oil) – Authentic Niger Recipe

Ingredients for Dambou Nigérien (Niamey Steamed Fine Couscous with Moringa/Spinach Greens & Peanut Oil) (4 Servings)

• 1.25 lbs (or 2.5 cups) fine semolina couscous or rice granules, prepped into bite-sized pieces
• 1.5 cups abundant tender spinach/moringa greens, washed and trimmed
• 1 cup sliced red onions and bell peppers
• 1 medium onion and 3 cloves garlic, finely minced with toasted peanut oil
• 1.5 tbsp traditional Niger seasoning (yaji spice (peanut, ginger, cayenne, garlic), fresh lime)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and toasted peanut oil until golden.
2. Add yaji spice (peanut, ginger, cayenne, garlic), fresh lime along with fine semolina couscous or rice granules and abundant tender spinach/moringa greens, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with sliced red onions and bell peppers.