Entree: Burkina Faso – Northern Culinary Region – Zamné (Steamed millet dumplings served with a rich peanut and baobab-leaf stew with smoked fish)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 2 cups (240 g) millet flour
- 1 tsp (5 g) salt
- 1 1/2 cups (360 ml) boiling water
- 1 tbsp (15 ml) vegetable oil (for dough)
- 1 lb (454 g) stewing goat or beef, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil (for sauce)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, diced
- 1/2 cup (120 g) unsweetened roasted peanut butter
- 2 cups (60 g) fresh baobab leaves, chopped, or spinach if unavailable
- 2 small smoked fish, approx. 3 oz (85 g) each, deboned and flaked
- 1 cup (240 ml) water or stock, more as needed
- 1 cup (150 g) sliced okra (optional, to thicken)
- 1 tsp (5 g) ground cayenne or local dried chili (adjust to taste)
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Make the zamné dough: in a heatproof bowl combine millet flour and 1 tsp salt. Pour in the 1 1/2 cups (360 ml) boiling water gradually, stirring until a stiff dough forms. Stir in 1 tbsp (15 ml) vegetable oil, cover and let sit 5 minutes. Shape into 8-10 firm balls (zamné).
2. Steam or simmer the dumplings: place dumplings in a steamer basket over simmering water and steam 20–25 minutes until firm. Alternatively, simmer gently in a pot of water (like dumpling cooking) until they float and feel firm, then drain.
3. Brown the meat: heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Add the meat pieces and brown on all sides, 6–8 minutes. Remove and set aside.
4. Build the stew base: in the same pot reduce heat to medium, add chopped onion and sauté until translucent, 4–5 minutes. Add garlic and tomato paste; cook 1 minute. Stir in diced tomatoes and cook until softened, about 5 minutes.
5. Add peanut and leaves: return the browned meat to the pot, add 1/2 cup (120 g) peanut butter and 1 cup (240 ml) water or stock, whisk until smooth. Add chopped baobab leaves (or spinach), sliced okra if using, and flaked smoked fish. Bring to a gentle simmer.
6. Simmer until tender and seasoned: cover and simmer over low heat 30–40 minutes until meat is tender and sauce has thickened, adding more water if too thick. Stir in ground cayenne, and adjust salt and pepper to taste.
7. Serve: place 1–2 zamné dumplings per plate and ladle generous stew over them. Garnish with cilantro or parsley if desired.