Dounguouri Soko with Peanut Sauce

Ingredients

• 1 cup (200g) millet 1 cup (200g) millet
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120g) peanut butter 1/2 cup (120g) peanut butter
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the millet under cold water and drain.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the millet to the saucepan and toast it for a few minutes, stirring constantly.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the saucepan, and simmer for about 20 minutes or until the millet is tender and has absorbed all the liquid.
5. 5.
   In a separate saucepan, combine the coconut milk, peanut butter, tomato paste, ground ginger, and ground coriander. Stir well to combine.
6. 6.
   Cook the peanut sauce over low heat, stirring occasionally, until it thickens and the flavors meld together, about 10 minutes.
7. 7.
   Season the peanut sauce with salt and pepper to taste.
8. 8.
   Once the millet is cooked, use your hands to shape it into small balls.
9. 9.
   Serve the millet balls in a bowl and pour the peanut sauce over them.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly before cooking to remove any impurities and bitterness.
• Peanut butter — Use natural peanut butter without added sugar or hydrogenated oils for a healthier and more authentic taste.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Tomato paste — Look for tomato paste without added salt or sugar for a cleaner flavor.
• Fresh cilantro — Wash the cilantro leaves thoroughly and pat them dry before using as a garnish.

Tips & Tricks

• To add some heat to the dish, you can include a pinch of cayenne pepper or a chopped chili pepper in the peanut sauce.
• For a twist, you can add some chopped vegetables like bell peppers or carrots to the peanut sauce for added texture and flavor.
• If you prefer a smoother sauce, you can blend the peanut sauce ingredients together before cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Serve Dounguouri Soko with a side of steamed vegetables or a fresh green salad for a complete and balanced meal.

Serving advice

Serve Dounguouri Soko as a main course, accompanied by a side of steamed vegetables or a fresh green salad. The millet balls soaked in the creamy peanut sauce make for a satisfying and flavorful dish that can be enjoyed on its own or with a side of your choice.

Presentation advice

To present Dounguouri Soko beautifully, arrange the millet balls in a shallow bowl and pour the peanut sauce over them. Garnish with fresh cilantro leaves for a pop of color. Serve the dish hot and let the creamy peanut sauce envelop the millet balls, creating an inviting and appetizing presentation.