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Dan dambou (salted millet dumplings): recipe illustration
Everyday meals

Dan dambou (salted millet dumplings)

Small millet flour dumplings steamed until firm and slightly elastic. A everyday staple in Niger, they are eaten hot with a sauce or broth, often together as a family.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

290 kcal per serving

Protein
10.2 g
Carbohydrates
50.7 g
of which sugars
1.1 g
Fat
4.1 g
Fiber
2.6 g

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

Instructions

  1. Mix the millet flour with the salt in a large bowl.
  2. Add the lukewarm water little by little, kneading until you have a soft dough, neither sticky nor dry.
  3. Work in the oil and knead for 3 minutes to make it smooth.
  4. Shape the dough into balls about 4 cm across between your palms.
  5. Bring a large pot of salted water to the boil, then place the dumplings over the water in a steamer basket or a covered colander.
  6. Steam for 20 to 25 minutes, until the dumplings are firm and come away cleanly.
  7. Serve hot with your sauce.

Variations and tips

Softer version. Replace 50 g of millet flour with cornmeal for a more tender texture.

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Original Ecomely recipe.