Millet is one of the
staples of Burkina Faso.
2 cups millet flour or
fine white cornmeal
4 cups cold water
juice of ½ lemon
1 cup boiling water
Gradually blend flour
with cold water, mixing well to avoid lumps. Add the lemon juice
and let the batter stand for 15 minutes. Bring 1 cup water to
boil in a large saucepan; gradually pour in your millet batter,
stirring with a wooden spoon until it's smooth. Reduce heat and
cook, stirring, until porridge bubbles thickly. It should be
stiff like bread dough. Keep cooking and stirring after the
bubbles start to form for about 5 minutes, until it's thick and
smooth. Pour porridge into a mold or bowl and let stand until
set, about 30 minutes. Unmold and serve with stew.
Serves 4.
country : Burkina Faso
course : side dish
source : Dancer^ [IRE_tag]