~596 cal · 25g protein · 83g carbs · 18g fat (estimated, per serving)
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Steamed millet couscous topped with dark leaf sauce
🇬🇳 Conakry
Latchiri e haako — millet and leaf sauce — is a Fulani staple of Guinea, the fine steamed millet couscous crowned with a dark, savory sauce of pounded greens enriched with palm oil and fish. Nourishing and deeply traditional, it reflects the highland pastoral culture of the Fouta Djallon.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups millet couscous (or fine millet)
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8 oz smoked fish
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1 lb leafy greens (cassava or sweet potato leaf), pounded
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1/4 cup red palm oil
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1 onion
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3 cloves garlic
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1 chili
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to taste salt
Instructions
1
Steam the millet couscous over water until tender and fluffy, fluffing with a fork.
2
Simmer the greens with the onion, garlic, and a little water until soft.
3
Stir in the palm oil, flaked smoked fish (or tofu), and chili and cook to a thick sauce.
4
Season the sauce well with salt to taste.
5
Mound the steamed millet and top generously with the leaf sauce.
Conakry / Fouta Djallon tradition.
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🌏 While it simmers — know your destination
📍
Conakry. An Atlantic capital of millet couscous and rich sauces.
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Guinea. West African highlands of millet couscous and rich sauces.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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