Entree: Burkina Faso – Northern Culinary Region – Dolo (Thick millet porridge served with a spicy peanut-and-okra stew typical of northern Burkina Faso)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

- 3 cups (360 g) millet flour
- 6 cups (1.44 L) water, plus extra for thinning the stew
- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, about 8 oz (225 g), chopped
- 3 tbsp (45 ml) vegetable oil
- 1 cup (250 g) natural peanut butter or ground peanuts
- 8 oz (225 g) fresh okra, sliced into 1/2-inch (1.2 cm) rounds
- 2 tbsp (30 ml) tomato paste
- 2 smoked small fish, approx. 6–8 oz (170–225 g) total, deboned and flaked
- 2 cloves garlic, about 6 g, minced
- 1 tsp (5 g) smoked paprika
- 1–2 small hot peppers (scotch bonnet or habanero), minced (adjust to heat preference)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or local herb (optional)

Instructions

1. Make the millet porridge (dolo base): In a heavy saucepan, bring 5 cups (1.2 L) water to a boil. In a bowl, mix the millet flour with 1 cup (240 ml) cold water to form a smooth slurry. When the water boils, reduce heat to medium-low and whisk in the slurry slowly to avoid lumps. Cook, stirring constantly, until thick and pulling away from the sides, about 8–10 minutes. If too thick, add a little hot water to reach a firm, scoopable consistency. Cover and keep warm.
2. Brown the lamb: In a separate large pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add the lamb cubes and brown on all sides, 6–8 minutes. Remove browned lamb and set aside.
3. Build the stew base: In the same pot add remaining 1 tbsp (15 ml) oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic, smoked paprika, and minced hot pepper; cook 1 minute until fragrant.
4. Add tomato paste and peanuts: Stir in the tomato paste and cook 1–2 minutes. Add the peanut butter and 1 cup (240 ml) hot water or stock, whisking until smooth to form a thick sauce.
5. Simmer with lamb and okra: Return the browned lamb to the pot, add flaked smoked fish, sliced okra, salt, and pepper. Add additional water if needed to barely cover the ingredients (about 1–2 cups / 240–480 ml). Bring to a simmer, reduce heat to low, cover and cook until lamb is tender and flavors have melded, about 30–40 minutes.
6. Adjust seasoning and finish: Taste and adjust salt and heat. Stir in chopped parsley or local herbs if using. If the sauce is overly thick, thin with hot water to desired consistency.
7. Serve: Spoon firm millet porridge (dolo) onto plates or into a mound, make a well in the center, and ladle the peanut-okra-lamb stew over or beside the porridge. Eat with the hand or with a spoon, tearing pieces of porridge to mop up the sauce.