Bouillie de Mil

Koko (KOH-koh)

Millet Porridge

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 206 kcal

A thin, warm millet porridge sweetened with sugar and flavoured with vanilla or baobab fruit, served as a nourishing breakfast drink.

Nutrition & Info

Protein 5.0g

Carbs 42.0g

Fat 2.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Equipment Needed

pot whisk or spoon strainer

Presentation Guide

Vessel: enamel cup or bowl

Garnishes: sugar sprinkle

Accompaniments: beignets, kosai

Ingredients

1 cup millet flour
4 cups water
3 tbsp sugar
1 tsp vanilla extract
Pinch of salt

Instructions

1
Mix millet flour with 1 cup cold water to form a smooth paste.
2
Bring remaining 3 cups of water to a boil.
3
Pour the millet paste slowly into the boiling water, stirring continuously.
4
Cook on medium heat for 10 minutes, stirring to prevent lumps.
5
Add sugar, vanilla, and salt. Stir well.
6
Strain if desired for a smoother texture. Serve warm in cups or bowls.

💡

Did You Know?

Bouillie de mil is so important in Niger that it is often the first semi-solid food given to babies, and there is a saying that "a child who drinks koko grows strong."

Chef's Notes

Equipment Tips

pot
whisk or spoon
strainer

Garnishing

sugar sprinkle

Accompaniments

beignets, kosai

The Story Behind Bouillie de Mil

Millet porridge has sustained Sahelian peoples since the earliest days of millet cultivation over 4,000 years ago. In Niger, bouillie de mil remains the most common breakfast, especially for children and nursing mothers, valued for its digestibility and sustaining energy.

🕐 Traditionally enjoyed breakfast, children's food 📜 Origins: Ancient Sahelian tradition

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