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Maize couscous: recipe illustration
Pasta & rice

Maize couscous

A couscous made from cornmeal moistened and then steamed, called kanké in some regions. It is fluffy and slightly sweet, often served with a sauce or with milk, and eaten mostly in southern Mali.

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Ingredients

Ingredients

Optional extras

On the side

Nutrition facts

482 kcal per serving

Protein
7.8 g
Carbohydrates
97.6 g
of which sugars
0.8 g
Fat
6 g
of which saturated fat
0.7 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Pour the cornmeal into a large bowl, add the salt and mix.
  2. Gradually sprinkle in lukewarm water while rubbing the flour between your palms, until you have small, moist, separate grains.
  3. Add the oil and mix so the grains don't stick together.
  4. Bring water to a boil in the bottom of a couscoussier and line the steamer basket with a damp cloth.
  5. Spread the grains in the basket, cover and steam for 25 minutes.
  6. Tip the couscous into a dish, break it up with a fork, moisten with a little water and serve hot with the sauce.

Variations and tips

Sweet kanké. Add a spoonful of sugar and a little milk or coconut milk to the cooked couscous for a light dessert.

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Original Ecomely recipe.