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  • To prepare the couscous, boil some water, then add the sorghum flour.
  • Stir until the liquid turns into a soft dough.
  • For the gumbo sauce, fry some onions and tomatoes with garlic and gumbo in hot oil. <br/>Then add the water, a dash of sugar, a pinch of kawal, the meat powder and a pinch of salt.
  • To make the kawal powder, the leaves need to be kept in a jar with water for two to three days. <br/>Subsequently, the leaves are dried in the sun and pound to powder.
  • Stir the sauce until it is boiling. Let the sauce simmer for 20-25 minutes.
  • Serve the couscous and gumbo sauce side by side on a platter.
  • Saha !  (Enjoy!)
Recipe for Ech bbe mula kawal
Ingredients
For the couscous:
  • 1.25 kg Sorghum flour
  • 1.5 Litres of water
For the gumbo sauce:
  • 1 Litre of water
  • 1 Small cup of gumbo
  • 2 Tablespoons of salt
  • 3 Onions
  • 1 Small cup of oil
  • 1 Tomato
  • Kawal (local spice: kinkeliba)
  • 3 Cloves of garlic
  • ½ Cup of meat powder
Instructions
  • To prepare the couscous, boil some water, then add the sorghum flour.
  • Stir until the liquid turns into a soft dough.
  • For the gumbo sauce, fry some onions and tomatoes with garlic and gumbo in hot oil.
    Then add the water, a dash of sugar, a pinch of kawal, the meat powder and a pinch of salt.
  • To make the kawal powder, the leaves need to be kept in a jar with water for two to three days.
    Subsequently, the leaves are dried in the sun and pound to powder.
  • Stir the sauce until it is boiling. Let the sauce simmer for 20-25 minutes.
  • Serve the couscous and gumbo sauce side by side on a platter.
  • Saha ! (Enjoy!)