Burkina Faso

Joe & Sophie’s

21 February 2014

The name Burkina Faso means “Land of Honest People”, using words taken from the most widely-spoken Moré and Dioula languages. This good idea comes from the first president of the independent nation, Thomas Sankara. He was also responsible for the national anthem; that’s not so good.

Joe cooked Boussan Touba, a.k.a. Burkinabé Samsas, as a starter – delicious bean fritters (made in this case from cannellini beans) served with a tomato sauce.

Steve’s main was Riz Gras sans Riz: Chicken breasts in tomato, onion, chili and garlic sauce, cooked in palm oil. This was served alongside Le Tô Sauce Gombos. Tô is our old friend fufu masquerading under a different name, and so there’s nothing much to say about that, but the Gombos sauce, made with okra, chili and peanuts was quite good. I left the rice out of the riz gras, figuring that the Tô would provide quite enough stodge on its own.

Sophie’s dessert was welshcakes made with couscous, served with banana and yoghurt. The cous cous replaces the West African grain ‘fonio’ which is not easy to come by in the UK. These were pretty good too.

Scores

Food 3.5/5

Recipes

Boussan Touba

Riz Gras (sans Riz)

Sources
Ingredients
  • 2 red chillis
  • 3 garlic cloves
  • 1/2 onion, finely chopped (but save a few rings for garnish)
  • Tin chopped tomatoes
  • 100ml palm oil
  • 400g chicken breast, cubed
  • Salt and pepper to taste
Directions

Whizz the chilli, onion, tomatoes and garlic into a paste. Cook this in the palm oil. Meanwhile, fry the chicken in olive oil until it colours. Rinse the food processor with a little water, then add that to the chicken and cook for a few minutes. Finally, add the tomato paste and cook the whole lot for 20 mins. Garnish with onion rings.

Le Tô Sauce Gombos

Sources
Directions
  • 300g corn meal (should be millet flour)
  • 1l water

Boil 200ml of water, and start to add corn meal to it and stir. Keep adding more corn meal and water and stirring, until it becomes a firm malleable gunk.

For the Okra Sauce:

  • 12 okra
  • 1.5 large onions
  • 1 chilli, finely chopped
  • Handful salted peanuts
  • Tsp cinnamon
  • Tsp nutmeg
  • Tsp ground ginger

Blend the okra and peanuts together into a paste. Separately blend the onion, garlic and spices. Fry the onion mix in oil for 2 minutes, then add the okra mix and cook for another 10 mins. Add the chilli and cook for another 5 minutes.

 

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