Dambu

Instructions

1. Strip 100 g of moringa leaves from their woody stems, keeping only the leaflets. Wash them in two or three changes of cold water, lift them out, drain in a colander and shake off as much water as you can, they should be damp, not wet. Chop roughly with a knife.
2. Put the leaves in a wide bowl and sprinkle over 2 tbsp of water. Add 60 g of fine semolina a handful at a time, rubbing and tossing with your fingertips after each addition so the flour clings to the leaves as loose crumbs rather than a paste. Season with 0.25 tsp of salt and 0.5 of crumbled bouillon cube and toss again.
3. Bring a few centimetres of water to a rolling boil in the base of a couscoussier or a saucepan fitted with a steamer basket. Line the basket with a clean thin cloth or muslin, spoon in the coated leaves without pressing them down, cover and steam over medium-high heat for 20 minutes, until the semolina is no longer chalky and the leaves have collapsed to a deep green.