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Traditional Recipes of Millet-, Sorghum- and Maize-Based Dishes and Related Sauces Frequently Consumed by Young Children in Burkina Faso and Benin

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Traditional Recipes of Millet-, Sorghum- and Maize-Based Dishes and Related Sauces Frequently Consumed by Young Children in Burkina Faso and Benin Traditional recipes of millet-, sorghum- and maize-based dishes and related sauces frequently consumed by young children in Burkina Faso and Benin May 2010 Editors: Greffeuille Valérie, Mouquet-Rivier Claire Authors: Icard-Vernière Christèle, Avallone Sylvie, Ouattara Laurencia, Joseph Hounhouigan, Kayodé Polycarpe, Amoussa Waliou, Fatoumata Ba Hama Please cite this document as follows: Greffeuille V and Mouquet‐Rivier C (Eds), Icard‐Vernière C., Ouattara L., Avallone S., Hounhouigan J., Kayodé P., Amoussa W., Fatoumata B.H., 2010. Traditional recipes of millet‐, sorghum‐ and maize‐based dishes and related sauces frequently consumed by young children in Burkina Faso and Benin – European Project INSTAPA, ISBN‐number: 978‐90‐8585‐903‐3. Wageningen University Publisher, The Netherlands, 136p. available at : http://www.nutripass.ird.fr/ressources‐liens‐utiles/ressources Deliverable of the work package 4 (post-harvest processing) of European project INSTAPA « Novel staple food-based strategies to improve micronutrient status for better health and development in sub-Saharan Africa » The INSTAPA project receives funding from the European Union’s Seventh Framework Programme [FP7/2007-2013] under grant agreement n°211484. Financial support for the printing of this booklet was obtained from the Dr Judith Zwartz Foundation, Wageningen the Netherlands. ISBN-number: 978-90-8585-903-3 Traditional recipes of millet-, sorghum- and maize-based dishes and related sauces frequently consumed by young children in Burkina Faso and Benin May 2010 Editors : Valérie Greffeuille1, Claire Mouquet-Rivier1 Authors : Christèle Icard-Vernière1, Laurencia Ouattara2, Sylvie Avallone3, Joseph Hounhouigan4, Waliou Amoussa4, Polycarpe Kayodé4, Hama Fatoumata Ba2 1 IRD, UMR 204 Nutripass, IRD/UM1/UM2/SupAgro, Montpellier, France 2 IRSAT- DTA, Ouagadougou 03, Burkina Faso 3 SupAgro, UMR 204 Nutripass, IRD/UM1/UM2/SupAgro, Montpellier, France 4 Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Cotonou, Bénin Contact: [email protected] Authors are grateful to Lucy Elburg for her thorough proofreading of this document. Technical staff who participated to the observations of dish preparation in field: Barbara Baille, Sophie Brault, Simon Guillot, Samuel Sedogo, Jean Seogo, El Hassane Tou, Muriel Gnimadi, Julien Rougerie, Ganou Leguet, Michel Combari Index Introduction ................................................................................ p 1 Part One – Description of dishes and recipes..............................p 3 I. Recipes from Burkina Faso..................................................... p 5 I-A. Cereals-based dishes .............................................................. p 5 - Millet pancake (1) - Massa - urban area ......................................... p 6 - Millet pancake (2) - Massa - rural area ............................................ p 10 - Fermented millet gruel - Ben saalga ............................................... p 12 - Fermented millet gruel with granules - Ben kida ............................... p 16 - Millet gruel (North region) ............................................................. p 18 - Sorghum gruel (North region) ....................................................... p 20 - White maize paste - Maize tô ........................................................ p 22 - Sorghum paste – Sorghum tô ....................................................... p 24 - Millet paste – Millet tô ................................................................. p 26 - Diluted sorghum or millet tô .......................................................... p 28 - Crude millet beverage - Zom kom .................................................. p 30 - Whole millet or bran millet beverage - Tounka ................................. p 32 - Fatty rice .................................................................................... p 34 - Millet dough – Tchobal or Fura ...................................................... p 36 - Millet dough with milk – Gappal .................................................... p 38 - Millet couscous ............................................................................ p 40 I-B. Sauces ............................................................................... p 43 Description of ingredients......................................................................... p 44 - Dried okra sauce (1) - rural area .................................................... p 46 - Dried okra sauce (2) - urban area .................................................. p 48 - Fresh okra sauce ......................................................................... p 50 - Large roselle leaf sauce (1) – Bito sauce - urban area ....................... p 52 - Large roselle leaf sauce (2) - rural area ........................................... p 54 - Small roselle leaf sauce ............................................................... p 56 - Dried baobab leaf sauce - Touega sauce .......................................... p 58 - Fresh baobab leaf sauce ............................................................... p 60 - Baobab leaf powder sauce ............................................................. p 62 - Cowpea leaf sauce – Bengedo sauce ............................................... p 64 - Fresh jute leaf sauce- Bulvaka sauce .............................................. p 66 - Dried jute leaf sauce – dried Bulvaka sauce ..................................... p 68 - Cereal and leaf mix – Babenda ...................................................... p 70 - Fresh Cassia tora leaf sauce- Kirikiri sauce ...................................... p 72 - Dried Cassia tora leaf sauce - Kirikiri sauce ...................................... p 74 - Groundnut sauce ........................................................................ p 76 - Fish-tomato sauce ...................................................................... p 78 - Beef-tomato sauce ....................................................................... p 80 - Mutton-tomato sauce .................................................................. p 81 - Kapok flower sauce - Vouaga sauce ............................................... p 82 II. Recipes from Benin.............................................................p 85 II-A. Cereal-based dishes ........................................................... p 85 - Fermented maize dough - Ogi ......................................................... p 86 - Ogi gruel – Koko ........................................................................... p 88 - Fermented maize dough - Mawè ...................................................... p 90 - Mawè gruel – Aklui ........................................................................ p 92 - Fermented maize gruel - Gbangba ................................................... p 94 - Maize-based fermented dough - Akassa ............................................ p 96 - Cooked maize paste - Owo .............................................................. p 98 - Maize fritters - Klèklè ..................................................................... p 100 - Sprouted and fermented maize- or sorghum beverage - Gowè ............. p 102 II-B. Sauces ............................................................................. p 105 General processing of sauces ........................................................... p 107 - Vernonia leaf sauce - Amanvivè sauce ............................................... p 110 - African eggplant leaf sauce - Gboman sauce ....................................... p 111 - Amaranth leaf sauce - Fotètè sauce ................................................... p 112 - Cassava leaf sauce – Fingninman sauce ............................................. p 113 - Vitex doniana leaf sauce – Fonman sauce .......................................... p 114 - Celosia argentea leaf sauce – Soman sauce ........................................ p 115 - Palm nut and leaf sauce - Denoussounou sauce .................................. p 116 - Palm nut sauce - Denoussounou sauce .............................................. p 117 - Fresh okra sauce - Févi sauce........................................................... p 118 Glossary ................................................................................. p 119 Part two – Nutritional value of main dishes and sauces……….... p 122 Introduction ............................................................................. p 123 Methods... ................................................................................ p 125 References............................................................................... p 136 Introduction This booklet was elaborated by the team of work package 4 « Post-harvest processing » of the European project INSTAPA (http://www.instapa.org/instapa) which aims to identify novel staple food-based strategies to improve micronutrient status of population showing great risk of deficiency (children and women). More precisely, this project focuses on the improvement of millet- sorghum- and/or maize-based foods. With this objective, authors wanted to identify, characterise the processing methods and assess the nutritional value of the main traditional foodstuffs consumed by children between 6 months and 3 years of age. This booklet collects different recipes of the main cereal-based dishes and their accompanying sauces and aims to describe each of the traditional processing unit steps as well as the type and amount
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