42. Burkina Faso

Massa

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Massa is the traditional crepe of Benin! A fermented rice crepe that can also be made with millet flour or a mix of both flours.

Course: Dessert

Cuisine: African, Beninese, Vegan, Vegetarian

Servings: 4 people

Author: Vera Abitbol

Ingredients

• 1 lb millet flour
• 1 ripe banana , mashed
• ¼ cup rice
• 1½ cup sugar
• Vegetable Oil

Instructions

1. Combine millet flour and water. The dough must not be liquid but firm enough to form a ball.
2. Cover this ball and let it sit for 8 hours or overnight.
3. The next day, add ¾ to 1 cup of cold water to the dough. The consistency of the dough must be a little thicker than a pancake batter. Mix well with a stand mixer or food processor so that the dough increases in volume. Let stand for 15 minutes.
4. Cook rice with ½ cup of water over medium heat for 15 minutes. Make a porridge by mixing the cooked rice.
5. Add the mixed rice to the dough and mix well in a food processor.
6. Add banana and sugar and continue mixing.
7. Add about ¾ cup of water and mix to obtain a fairly liquid mixture.
8. Oil a non-stick pan and cook ladles of dough 2 minutes on each side (in the same way as pancakes).

Boussan Touba (Savory Beancakes)

Country: Burkina Faso 
Course: Sides 
Makes: 6-8 servings 

 

Ingredients:

• 14 oz dried black-eyed peas
• Half a small onion, chopped
• 2 small carrots, chopped
• 1 egg, beaten
• Salt and black pepper to taste
• Flour for coating
• Peanut oil for frying

Directions:

1. Soak the black-eyed peas overnight. Drain, and place in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer for 40 minutes or until tender. Drain.
2. Put the beans in a blender with the onion, carrots and egg (add a little water if you need to, but not too much). Season with salt and pepper and blend into a smooth paste.
3. Heat the oil until bubbles rise around the non-stirring end of a wooden spoon. Meanwhile, shape the paste into flat patties, then dip in flour. Fry in the hot oil until browned, turning once.
4. Hint: don't fiddle with them. It should take about five minutes per side to cook, but if you lift them too often they'll start to disintegrate.

Riz Gras (Fat Rice)

Country: Burkina Faso 
Course: Main 
Makes: 4 servings 

 

Ingredients:

• 2 habanero peppers
• 3 garlic cloves
• 1/2 onion, finely chopped
• 4 tomatoes, chopped
• 1/2 cup oil
• 1 lb beef or chicken, cubed
• 4 tbsp tomato paste
• 4 1/4 cup water
• 1 Maggi cube (or chicken stock)
• 2 1/2 cups long grain white rice
• Salt and pepper to taste

Directions:

1. Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
2. Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
3. Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
4. Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
5. Garnish with thin slices of onion.

Babenda

Ingredients:

1 bunch spinach
1/4 cup peanuts
1-3 dried sardines or smoked anchovies
1/3 cup soumbala, heaping (or 3 balls)

1/2 cup white rice
1 1/2 cups water

Method:

1. Clean and trim 1 bunch spinach.

You want to break off the root end (see right hand), leaving just the leaves and as much stem as you tolerate (see left hand). You can save the root end for stock or compost 🙂

2. In a food processor, puree together peanuts, dried sardines, and soumbala.

Peanut pieces are much cheaper than whole peanuts, so I buy them in bulk for cooking.

I couldn’t find dried sardines, so I used smoked anchovies.

You can’t tell from the picture, but I was telling Keith to “hurry up and take it already.”

He took his sweet time, relishing the sight of me squirming about with the fishies.

I shouldn’t have been so squeamish. I’ve filleted fish. I’ve boned a lamb shank (all at the Culinary Institute of America). But dried fish are on a whole other level.

I guess that’s what this Adventure is for.

Hello little guys. Let’s get acquainted!

Here’s the soumbala. It was frozen and I put it in the food processor that way with no problems. I really enjoyed this, despite the strong odor. But, then again, I love anything fermented – stinky cheese, wine, bread,…

Puree until the mixture looks like coarse sand. Or fine gravel.

3. Add 1/2 cup white rice and process another 20 seconds.

Some of the rice will break into smaller pieces which will contribute to the the characteristic gelatinous texture of the final dish.

4. Add all ingredients (including spinach) to large pot with water. Simmer, covered.

After about 15 minutes, give everything a stir to mix the spinach in.

Doesn’t look too hot yet. Don’t worry.

Simmer another 15 minutes.

The rice will have absorbed all the water, making for a pasty mass of spinach and rice.

Serve immediately, with a confident smile.

Banfora Welshcakes

Country: Burkina Faso 
Course: Desserts 
Makes: about 18 cakes 

 

Ingredients:

• 2 cups self raising flour
• 1/2 cup margarine
• 1/2 cup sugar
• 1 3/4 oz dried diced pineapple
• 1 egg
• 3 tbsp milk
• Pinch of salt

Directions:

1. Sift the flour and salt together in a large bowl. (Hint: If your store doesn't carry self raising flour, just add 2 2/3 tsp baking powder to this recipe.)
2. Cut the margarine into cubes and work it into the flour with your fingers, until the mixture becomes like fine breadcrumbs.
3. Add the sugar and pineapple, then the beaten egg. Mix until you get a stiff dough, adding milk as necessary (you may not need all 3 tbsp).
4. Flour your work surface and roll the dough out. Cut into rounds.
5. Lightly grease a frying pan with some margarine and fry the cakes for a few minutes on each side, or until golden. Cool on a wire rack.
6. Dust with powdered sugar and serve.

JUS DE BISSAP (HIBISCUS TEA)

INGREDIENTSNutrition

• 2cups dried hibiscus flowers
• 1 1⁄2cups sugar (more or less to taste)
• 1sprig mint
• 1teaspoon orange flower water

• DIRECTIONS

  1. Briefly rinse the dried flowers in cool water.
  2. In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
  3. Stir in the sugar. Add mint and orange water.
  4. Add ice and chill completely. May be served over ice.
  5. Good Eats: Meatloaf