Entree: Burkina Faso – Northern Culinary Region – Benga (Millet dumplings served with a savory peanut-tomato meat sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 5 min

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) millet flour
- 2 1/4 cups (540 ml) water, plus more as needed
- 1 tsp (5 g) salt, divided
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 3 tsp / 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 3 medium tomatoes, chopped (about 2 cups / 360 g) or 1 14-oz (400 g) can diced tomatoes
- 1 cup (250 g) smooth peanut butter (or 1 1/4 cups (150 g) ground roasted peanuts)
- 2 cups (480 ml) beef stock or water
- 1–2 hot chilies (scotch bonnet or preferred), finely chopped, optional
- 1 tbsp (15 ml) bouillon paste or 1 bouillon cube, crumbled
- 3 tbsp (45 ml) vegetable oil for sauce
- 1/2 tsp (2.5 g) smoked paprika (or ground Cameroon peppers)
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Make the millet dumplings: in a saucepan, bring 2 1/4 cups (540 ml) water and 1/2 tsp (2.5 g) salt to a simmer. Whisk in millet flour gradually, reduce heat to low, and stir continuously until a thick, smooth dough forms and pulls away from pan, about 6–8 minutes. If too dry, add water 1 tbsp (15 ml) at a time. Remove, let cool slightly, then shape into 8-10 small dumplings or balls. Keep covered.
2. Brown the beef: heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat. Season beef with 1/4 tsp (1.25 g) salt and brown in batches until nicely seared, about 3–4 minutes per side. Remove and set aside.
3. Sauté aromatics: in the same pot, add 3 tbsp (45 ml) oil, reduce to medium heat, add onion and cook until softened, 5–7 minutes. Add garlic, ginger, and chopped chilies (if using) and cook 1–2 minutes until fragrant.
4. Build the sauce: stir in tomato paste and chopped tomatoes, cook 4–5 minutes until tomatoes begin to break down. Return beef to the pot, add bouillon, smoked paprika, black pepper, and 2 cups (480 ml) beef stock or water. Bring to a simmer, cover, and cook until beef is tender, about 40–50 minutes.
5. Finish with peanut: once beef is tender, lower heat. Whisk peanut butter with a ladle of hot broth to smooth, then stir into the pot. Simmer gently 8–10 minutes to thicken and allow flavors to meld. Adjust salt and heat to taste.
6. Reheat dumplings and serve: if dumplings cooled, steam or warm them briefly by placing in a covered steamer over simmering water for 5 minutes, or add directly to the sauce for 5 minutes to heat through. Serve 2–3 dumplings per person with generous ladles of peanut-tomato-beef sauce. Garnish with chopped parsley or cilantro.