Dambou (spiced couscous semolina)

Instructions

1. Heat the oil in a large frying pan and fry the sliced onion until translucent.
2. Add the crumbled dried meat and the chilli, then fry for 5 minutes to brown it lightly.
3. Add the stock cube, ginger, pepper and salt, then pour in 200 ml of water and let it simmer.
4. Sprinkle the maize couscous with a little lukewarm water and rub it between your fingers to moisten it without making it soggy.
5. Stir the couscous into the pan, then cover and cook over low heat for 10 minutes.
6. Add the moringa leaves and mix, then leave to rest covered for 5 minutes so they soften.
7. Serve hot, in bowls, straight from the pan.