Nkui sauce with corn couscous

Ingredients

• 50 g nkui barkFind in the shop →
• Nkui spices: djansang, white pepper, rondelleFind in the shop →
• 1 teaspoon rock salt (kanwa)Find in the shop →
• 2 chiliesFind in the shop →
• 1 litre water, salt, 1 stock cubeFind in the shop →
• Corn couscous (corn flour) to serveFind in the shop →

Method

1. Lightly toast the spices in a dry pan, then grind them with the chilies.
2. Soak the nkui bark for 15 minutes in 1 litre of warm water, then rub it between your hands to release the slippery sap; remove the bark.
3. Add the kanwa dissolved in a little water and strained, the ground spices, salt and stock cube.
4. Bring to a boil, whisking, until the sauce becomes stringy.
5. Cook for 5 more minutes and serve hot with corn couscous.