A traditional one-pot dish from Burkina Faso: a millet or sorghum porridge cooked with fermented locust beans, dried or smoked fish and leafy greens. It is a staple of Mossi home cooking.

What are fermented locust beans?

Known as dawadawa across West Africa, they are locust beans fermented into a dark, pungent seasoning. They carry most of the savoury depth in this dish, so they are worth seeking out at an African grocer.

Which greens should I use?

Spinach or amaranth. They go in near the end and cook for 10 to 15 minutes, until wilted and tender.

Can I make babenda without fish?

Yes. Leave out the dried fish and the fermented locust beans still carry the savoury base, though the result is lighter than the traditional version.

How long does it take?

About an hour: 20 minutes to soak and flake the fish and prepare the vegetables, then 40 minutes of simmering.

Babenda Recipe | The Recipe Nest

Name: Babenda
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Burkina Faso
Ingredients: 1 cup Millet or Sorghum Flour; 2 tbsp Fermented Locust Beans (Dawadawa); 0.5 lb / 225g Dried or Smoked Fish; 1 lb / 454g Spinach or Amaranth Leaves; 1, chopped Onion; 1, minced Chili Pepper; to taste Salt

Description

Babenda is a traditional one-pot meal from Burkina Faso in West Africa. It’s a hearty and nutritious porridge made from fermented locust beans (dawadawa), dried or smoked fish, and leafy greens like spinach or amaranth. It's a staple dish that showcases the rich, umami flavors of West African cuisine.

A Taste of History

Babenda is a staple food of the Mossi people, the largest ethnic group in Burkina Faso. It is a dish born of necessity and resourcefulness, using ingredients that are readily available and can be preserved, such as dried fish and fermented beans. It represents a typical, nutritious one-pot meal that has sustained families for generations.

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Difficulty

Medium

Skills

Making Porridge

Kitchen

Average