Aïch bi Halib
The Quirky Foodster Team
Ingredients
- Millet flour — 1 cup (140 g / 5 oz)
- Milk — 3 cups (720 ml / 24 fl oz)
- Water — 1 cup (240 ml / 8 fl oz)
- Sugar — 3 tbsp
- Dates, chopped — 4 (optional)
- Of salt — pinch
Method
- Whisk the millet flour into the water to form a smooth slurry.
- Bring the milk to a gentle simmer in a saucepan.
- Pour in the millet slurry, whisking constantly to prevent lumps.
- Cook over low heat, stirring frequently, for 10–12 minutes until thickened.
- Stir in the sugar, salt and chopped dates if using.
- Serve warm.
Introduction: A smooth millet porridge cooked in milk until thick, the classic breakfast of Mauritania’s Saharan and Sahelian communities.
Cultural Background: Millet has long sustained Mauritania’s mix of Moorish and West African communities, and this simple milk porridge remains a daily breakfast staple, often sweetened lightly and sometimes flavoured with dates.
Tips: Whisk the flour and water into a smooth slurry before adding to hot milk to avoid lumps. Stir often near the end, as the porridge thickens quickly.
Variations: Use sorghum flour in place of millet for a different texture. Top with a drizzle of honey instead of sugar.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop with a splash of milk, stirring, until smooth and warmed through.
Nutrition: Per serving (approx.): 230 kcal, 7 g protein, 6 g fat, 37 g carbohydrate.
FAQs:
Q: Can I make this with water instead of milk?
A: Yes, though the texture and richness will be lighter.
Q: Is millet flour easy to find?
A: It’s available at African and Middle Eastern grocers, or can be ground
- Millet flour — 1 cup (140 g / 5 oz)
- Milk — 3 cups (720 ml / 24 fl oz)
- Water — 1 cup (240 ml / 8 fl oz)
- Sugar — 3 tbsp
- Dates, chopped — 4 (optional)
- Of salt — pinch
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