Millet is one of the staples of Burkina Faso.

2 cups millet flour or fine white cornmeal
4 cups cold water
juice of 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]