A warm, creamy millet flour porridge cooked to a thin, drinkable consistency and sweetened with sugar, served as the most common Burkinabe breakfast.
Instructions
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1
Mix millet flour with 1 cup cold water to form a smooth paste.
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2
Bring remaining water to a boil in a pot.
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3
Pour the millet paste into the boiling water slowly while whisking constantly.
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4
Cook on medium heat for 10 minutes, stirring regularly to prevent sticking.
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5
Add sugar, vanilla, salt, and ginger. Stir until dissolved.
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6
Serve warm in cups or bowls. Can also be chilled and served cold.
Did You Know?
Bouille de mil is sold in recycled glass bottles by street vendors who carry them in buckets of warm water to keep the porridge at the perfect drinking temperature.
The Story Behind Bouille de Mil
Bouille de mil is the everyday breakfast of millions of Burkinabe. This thin millet porridge has sustained Sahelian populations for millennia and remains the most common morning meal in both rural and urban areas. Its simplicity and nourishment make it irreplaceable.
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