When people in Cameroon talk about couscous, they're referring to something completely different from what people in Germany and some other parts of the world understand by couscous. In Cameroon, couscous refers to dumplings made from cornmeal, with a consistency somewhere between dumplings and semolina porridge.
For the sauce:
- 200g cherry tomatoes
- 200g precooked chickpeas
- 1/3 red, yellow and green bell peppers (each)
- 1 Finger fresh ginger
- 1 Finger fresh turmeric
- 4 garlic cloves
- 1 large onion
- 1 tsp white peppercorns
- 100 ml cooking oil
- 200ml water
For the couscous
- 200 g couscous (medium grain)
- 200 ml vegetable broth
- 50 ml cooking oil
- 1 piece of butter
For the sauce:
Roughly grind ginger, turmeric, pepper, and garlic in a mortar or blender
Place onions, salt and cooking oil in a pot and sauté for about 2 minutes
Add quartered cherry tomatoes and sauté for about 5 minutes
Add the bell peppers and sauté for another 5 minutes
Add the pre-cooked chickpeas, the pureed curry paste mixture and water, simmer for about 5 minutes, season to taste and it's ready!
For the couscous
Pour cooking oil into a saucepan
Add couscous and salt and fry for about 2 minutes, stirring regularly
Remove from heat, add stock, stir well and add more water if necessary, season to taste and let stand covered for about 5 minutes.
Then add a piece of butter, mix well again and you're done!
Serve the couscous with the hot curry sauce.
Bon appetite!
Fadi♥