AI-generated image
Burabisko (Borno millet couscous)
Burabisko: Kanuri steamed millet couscous from Maiduguri with a rich vegetable sauce
Kanuri cooks in Maiduguri and across Borno make burabisko by rubbing millet flour with water into tiny grains and steaming them twice, much like the couscous of the Sahara, to which it is related. The grains turn fluffy and slightly nutty, and they are heaped beside a tomato and pepper sauce for Sallah, weddings and Friday lunch. The sauce usually holds lamb or beef; this meat-free version uses carrots, green beans and potato, as is common on ordinary days. Too much water at the rubbing stage turns the flour into a paste instead of grains, so sprinkle and rub, never pour. Chef's tip: short of time, steam 300 g wheat couscous over the sauce instead (it will no longer be gluten free).
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the couscous
- 10 ½ oz millet flourcoarse if you can find it
- ½ cup cold waterroughly
- ½ tsp salt
- 1 tbsp groundnut oil
For the sauce
- 2 onions1 blended, 1 sliced
- 4 tomatoeschopped
- 2 red bell pepperschopped
- 4 tbsp groundnut oil
- 2 tbsp tomato purée
- 2 carrotsdiced
- 5 ½ oz green beanscut in 3 cm pieces
- 1 potatodiced
- 1 tsp dried thyme
- 1 tsp curry powder
- 2 cups vegetable stock
- 1 tsp saltto taste
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Put 10 ½ oz millet flour and ½ tsp salt in a wide bowl. Sprinkle over a little ½ cup cold water and rub between your palms in circles; keep sprinkling and rubbing for 5–8 minutes until the flour forms small, even grains like coarse sand.
8 minStep 2: Line a steamer basket (or a colander that fits over a pot) with a damp cloth. Add the grains loosely and steam, covered, over simmering water for 20 minutes, until they look darker and feel cooked.
20 minStep 3: Tip the grains into the bowl, break up any lumps with a fork, rub in 1 tbsp groundnut oil and sprinkle with 2 tbsp water. Return to the steamer for 10 minutes more, until fluffy and tender.
10 minStep 4: Meanwhile, blend one of the 2 onions with 4 tomatoes, 2 red bell peppers and 1 scotch bonnet chilli. Heat 4 tbsp groundnut oil in a pot and fry the sliced onion for 3 minutes, then add 2 tbsp tomato purée and fry 2 minutes.
5 minStep 5: Add the blended base, 1 tsp dried thyme and 1 tsp curry powder and fry for 10 minutes over a medium heat, until thick and the oil rises.
10 minStep 6: Add 2 carrots, 5 ½ oz green beans, 1 potato, 2 cups vegetable stock and 1 tsp salt. Simmer for 15 minutes, until the vegetables are tender and the sauce coats a spoon.
15 minStep 7: Fluff the couscous once more and serve it heaped on plates with the sauce spooned alongside.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 11 g
- Carbs
- 75 g
- Fat
- 15 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does burabisko (Borno millet couscous) take?
- About 80 minutes in total: 30 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.
Indian
Paneer biryani
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Masala ugali
Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.