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Zamnin (fermented millet dough): recipe illustration
Everyday meals

Zamnin (fermented millet dough)

Zamnin is a dough made from millet or sorghum, often fermented, served as an accompaniment to sauces or porridges in Burkina Faso. Its slightly tangy taste and firm texture make it an everyday traditional dish.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Instructions

  1. The day before, mix the millet flour with the fermented dough and lukewarm water until you get a soft dough, then cover and let it rest for 12 hours.
  2. The next day, pour the dough into 1 litre of boiling salted water, stirring constantly to avoid lumps.
  3. Cook over low heat for 20 minutes, stirring regularly, until you get a smooth, firm dough.
  4. Meanwhile, fry the sliced onions in the oil, add the tomatoes and chili pepper, then let simmer for 10 minutes.
  5. Shape the zamnin into balls and serve with the very hot sauce.

Variations and tips

Using what's available here. If you don't have fermented dough, mix the flour with plain yogurt and let it rest for 6 hours.

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Original Ecomely recipe.