Sagabo - Millet & Sorghum Recipe from Burkina Faso

Ever wondered what true comfort food tastes like in Burkina Faso? Get ready to meet Sagabo Delight, also lovingly known as Tô or Saghbo – a staple dish that truly captures the heart of West African cuisine. This isn't just a meal; it's an experience, a warm hug in a bowl, and a beloved everyday dish that deserves a spot in your kitchen. If you're looking for a delicious recipe for millet and sorghum that's naturally gluten-free and vegan, you've found your next culinary adventure.
At its core, Sagabo is a smooth, thick dough made from millet or sorghum flour, much like a polenta, but with its own unique West African character. It’s traditionally served with a rich, flavorful sauce – and our version features a vibrant, earthy tomato-okra-peanut sauce that's simply irresistible. Don't let the unique ingredients intimidate you! We’ve made sure this healthy vegan food recipe uses pantry-friendly items and provides clear, step-by-step guidance. So, whether you're a seasoned chef or just starting your journey into healthy cooking recipes, you’ll master this delicious healthy meal in no time. Prepare to explore the taste of African flavors with this authentic and incredibly satisfying dish!

Ingredients

• For the Millet–Sorghum Sagabo Base:
• 1 ½ cups millet flour (or a blend of 1 cup millet flour + ½ cup sorghum flour for a slightly different texture)
• 4 cups water, plus more if needed
• ½ teaspoon salt
• 1 teaspoon neutral oil (like vegetable or canola, optional, for a smoother dough)
• For the Okra-Peanut Sauce:
• 1 tablespoon neutral oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• ½ cup tomato paste or 1 (14.5-ounce) can crushed tomatoes
• ½ cup creamy peanut butter (natural, unsweetened) or ground roasted peanuts
• 3 cups vegetable broth or water
• 1 pound fresh or frozen okra, trimmed and sliced into ½-inch rounds
• 1 small mild chili (like jalapeño, deseeded for less heat) or 1 whole Scotch bonnet/habanero (for controlled heat, removed before serving)
• 4 cups packed leafy greens (such as spinach, collards, or kale), roughly chopped
• 1 tablespoon miso paste or fermented bean paste (optional, for umami depth, mimicking soumbala)
• ½ teaspoon smoked paprika or a dash of liquid smoke (optional, if not using dried fish)
• Salt and freshly ground black pepper to taste

Directions

1. Prep Your Ingredients and Set Up
   1. Get all your ingredients measured, chopped, and ready (mise en place). This makes the cooking process much smoother.
   2. Choose a heavy-bottomed pot or Dutch oven for the sauce, and another sturdy pot for the Sagabo dough.
2. Start the Okra-Peanut Sauce Base
   1. Heat the oil in your sauce pot over medium heat. Add the chopped onion and sweat it until softened and translucent, about 5-7 minutes.
   2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
   3. Add the tomato paste (or crushed tomatoes) and cook, stirring frequently, for 5-7 minutes until it darkens and smells sweet and concentrated. If using smoked paprika, add it now.
3. Build the Okra & Greens
   1. Pour in the vegetable broth and add the sliced okra and the whole chili (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the okra is tender and the sauce has started to thicken slightly.
   2. Stir in the peanut butter until fully dissolved and the sauce is creamy. If using miso paste, whisk it in now. Adjust the thickness by adding a little more broth if it's too thick, or simmering uncovered if it's too thin.
   3. Finally, stir in the chopped leafy greens and cook for just 2-3 minutes until they wilt and turn bright green. Season the sauce with salt and pepper to taste, removing the whole chili before serving if desired.
4. Make the First Sagabo Slurry
   1. In your second pot, bring 3 cups of water to a rolling boil. Reduce the heat to medium-low.
   2. In a separate bowl, whisk ½ cup of the millet/sorghum flour with the remaining 1 cup of cold water to create a thin, lump-free slurry.
   3. Slowly pour the flour slurry into the boiling water, whisking vigorously and constantly to prevent lumps. Continue whisking until it thickens into a smooth, thin porridge. This is crucial for a smooth final dough!
5. Build Up to a Thick, Smooth Dough
   1. Gradually add the remaining 1 cup of millet/sorghum flour to the porridge, about ¼ cup at a time, beating vigorously with a sturdy wooden spoon or paddle after each addition. This requires some arm strength!
   2. As the dough thickens, it will become very stiff. If it gets too thick to stir, you can add a tiny splash of hot water from the kettle or a portion of the reserved slurry (if you kept some aside) to loosen it slightly.
   3. Continue beating until the dough is glossy, very thick, and starts to pull away from the sides of the pot while still looking moist and pliable.
6. Steam to Finish
   1. Once the dough is thick and smooth, reduce the heat to very low. Cover the pot tightly and let the Sagabo dough steam for 5-10 minutes. This allows the grains to fully gelatinize and become tender.
   2. After steaming, give it one last vigorous stir. The final texture should hold its shape when scooped but still be soft enough to press a thumbprint into.
7. Shape & Serve
   1. Lightly oil a large spoon or wet your hands. Scoop portions of the hot Sagabo dough and shape them into smooth mounds or balls.
   2. Ladle generous portions of the Okra-Peanut Sauce into individual bowls, then nest a Sagabo mound on top, or serve the Sagabo on a platter with the sauce on the side for communal eating.
8. How to Eat It
   1. Traditionally, Sagabo is eaten with your right hand. Pinch off a small piece of the dough, form it into a small scoop, and use it to pick up some of the delicious sauce. It's a wonderfully tactile way to enjoy your meal! Of course, a fork works perfectly fine too.