Konkoé with Peanut Sauce

Ingredients

• For the Konkoé dumplings: For the Konkoé dumplings:
• 2 cups (240g) millet flour 2 cups (240g) millet flour
• 1 teaspoon salt 1 teaspoon salt
• 1 ½ cups (355ml) water 1 ½ cups (355ml) water
• For the peanut sauce: For the peanut sauce:
• 1 cup (125g) ground peanuts 1 cup (125g) ground peanuts
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (235ml) vegetable broth 1 cup (235ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Fresh cilantro or parsley, chopped Fresh cilantro or parsley, chopped
• Crushed peanuts Crushed peanuts

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 3g
• Carbohydrates (total, sugars): 36g, 6g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the millet flour and salt for the Konkoé dumplings. Gradually add water and knead until a smooth dough forms. Let the dough rest for 10 minutes.
2. 2.
   Meanwhile, prepare the peanut sauce. Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the diced tomatoes, ground ginger, ground coriander, and paprika to the saucepan. Cook for 5 minutes, until the tomatoes are soft and the spices are fragrant.
4. 4.
   Stir in the ground peanuts and vegetable broth. Simmer the sauce for 10-15 minutes, until it thickens slightly. Season with salt and pepper to taste.
5. 5.
   While the sauce is simmering, shape the Konkoé dumplings. Take small portions of the dough and roll them into small balls, about the size of a walnut.
6. 6.
   Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water and cook for about 10 minutes, or until they float to the surface.
7. 7.
   Drain the cooked dumplings and transfer them to a serving dish. Pour the peanut sauce over the dumplings, garnish with fresh herbs and crushed peanuts.
8. 8.
   Serve the Konkoé with Peanut Sauce hot and enjoy the delightful flavors of Malian cuisine.

Treat your ingredients with care...

• Millet flour — Ensure that the millet flour is finely ground for a smooth dough texture.
• Ground peanuts — Roasting the peanuts before grinding them will enhance their flavor in the sauce.
• Tomatoes — Use ripe and juicy tomatoes for the best taste and texture.
• Fresh herbs — Cilantro or parsley can be used for garnish, depending on personal preference.
• Crushed peanuts — Toast the peanuts lightly before crushing them to add a crunchy texture to the dish.

Tips & Tricks

• If you prefer a smoother peanut sauce, you can blend the sauce in a food processor or blender before serving.
• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the peanut sauce.
• To make the dish heartier, you can add cooked vegetables such as spinach or bell peppers to the peanut sauce.
• Leftover Konkoé with Peanut Sauce can be refrigerated and reheated the next day. The flavors will meld together even more, making it even more delicious.
• Serve the dish with a side of steamed vegetables or a fresh salad to add some freshness to the meal.

Serving advice

Serve the Konkoé with Peanut Sauce as a main course, accompanied by a side of steamed rice or couscous. The combination of the dumplings and the creamy peanut sauce makes for a filling and satisfying meal.

Presentation advice

To present the dish beautifully, arrange the Konkoé dumplings in a circular pattern on a serving platter. Pour the peanut sauce over the dumplings, allowing it to pool around them. Garnish with a sprinkle of crushed peanuts and fresh herbs for an added pop of color.