Entree: Burkina Faso – Northern Culinary Region – Dolo (Thick millet porridge served with a spicy peanut-and-okra stew typical of northern Burkina Faso)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) millet flour
- 6 cups (1.44 L) water, plus extra for thinning the stew
- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, about 8 oz (225 g), chopped
- 3 tbsp (45 ml) vegetable oil
- 1 cup (250 g) natural peanut butter or ground peanuts
- 8 oz (225 g) fresh okra, sliced into 1/2-inch (1.2 cm) rounds
- 2 tbsp (30 ml) tomato paste
- 2 smoked small fish, approx. 6–8 oz (170–225 g) total, deboned and flaked
- 2 cloves garlic, about 0.21 oz (6 g), minced
- 1 tsp (5 g) smoked paprika
- 1–2 small hot peppers (scotch bonnet or habanero), minced (adjust to heat preference)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or local herb (optional)

Show original ingredient measurements

- 3 cups (360 g) millet flour
- 6 cups (1.44 L) water, plus extra for thinning the stew
- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, about 8 oz (225 g), chopped
- 3 tbsp (45 ml) vegetable oil
- 1 cup (250 g) natural peanut butter or ground peanuts
- 8 oz (225 g) fresh okra, sliced into 1/2-inch (1.2 cm) rounds
- 2 tbsp (30 ml) tomato paste
- 2 smoked small fish, approx. 6–8 oz (170–225 g) total, deboned and flaked
- 2 cloves garlic, about 6 g, minced
- 1 tsp (5 g) smoked paprika
- 1–2 small hot peppers (scotch bonnet or habanero), minced (adjust to heat preference)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or local herb (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the millet porridge (dolo base): In a heavy saucepan, bring 5 cups (1.2 L) water to a boil. In a bowl, mix the millet flour with 1 cup (240 ml) cold water to form a smooth slurry. When the water boils, reduce heat to medium-low and whisk in the slurry slowly to avoid lumps. Cook, stirring constantly, until thick and pulling away from the sides, about 8–10 minutes. If too thick, add a little hot water to reach a firm, scoopable consistency. Cover and keep warm.
2. Brown the lamb: In a separate large pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add the lamb cubes and brown on all sides, 6–8 minutes. Remove browned lamb and set aside.
3. Build the stew base: In the same pot add remaining 1 tbsp (15 ml) oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic, smoked paprika, and minced hot pepper; cook 1 minute until fragrant.
4. Add tomato paste and peanuts: Stir in the tomato paste and cook 1–2 minutes. Add the peanut butter and 1 cup (240 ml) hot water or stock, whisking until smooth to form a thick sauce.
5. Simmer with lamb and okra: Return the browned lamb to the pot, add flaked smoked fish, sliced okra, salt, and pepper. Add additional water if needed to barely cover the ingredients (about 1–2 cups (240–480 ml)). Bring to a simmer, reduce heat to low, cover and cook until lamb is tender and flavors have melded, about 30–40 minutes.
6. Adjust seasoning and finish: Taste and adjust salt and heat. Stir in chopped parsley or local herbs if using. If the sauce is overly thick, thin with hot water to desired consistency.
7. Serve: Spoon firm millet porridge (dolo) onto plates or into a mound, make a well in the center, and ladle the peanut-okra-lamb stew over or beside the porridge. Eat with the hand or with a spoon, tearing pieces of porridge to mop up the sauce.

1. Make the millet porridge (dolo base): In a heavy saucepan, bring 5 cups (1.2 L) water to a boil. In a bowl, mix the millet flour with 1 cup (240 ml) cold water to form a smooth slurry. When the water boils, reduce heat to medium-low and whisk in the slurry slowly to avoid lumps. Cook, stirring constantly, until thick and pulling away from the sides, about 8–10 minutes. If too thick, add a little hot water to reach a firm, scoopable consistency. Cover and keep warm.
2. Brown the lamb: In a separate large pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add the lamb cubes and brown on all sides, 6–8 minutes. Remove browned lamb and set aside.
3. Build the stew base: In the same pot add remaining 1 tbsp (15 ml) oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic, smoked paprika, and minced hot pepper; cook 1 minute until fragrant.
4. Add tomato paste and peanuts: Stir in the tomato paste and cook 1–2 minutes. Add the peanut butter and 1 cup (240 ml) hot water or stock, whisking until smooth to form a thick sauce.
5. Simmer with lamb and okra: Return the browned lamb to the pot, add flaked smoked fish, sliced okra, salt, and pepper. Add additional water if needed to barely cover the ingredients (about 1–2 cups / 240–480 ml). Bring to a simmer, reduce heat to low, cover and cook until lamb is tender and flavors have melded, about 30–40 minutes.
6. Adjust seasoning and finish: Taste and adjust salt and heat. Stir in chopped parsley or local herbs if using. If the sauce is overly thick, thin with hot water to desired consistency.
7. Serve: Spoon firm millet porridge (dolo) onto plates or into a mound, make a well in the center, and ladle the peanut-okra-lamb stew over or beside the porridge. Eat with the hand or with a spoon, tearing pieces of porridge to mop up the sauce.