Breakfast
Bouillie de Maïs (Beninese Corn Porridge)
Ingredients
- - 200 g (1 1/2 cups) white cornmeal (maize flour)
- - 1 litre (4 cups) water
- - 250 ml (1 cup) whole milk (or water for a dairy-free version)
- - 60 g (1/4 cup) sugar, or to taste
- - 1 tsp ground ginger
- - 1 pinch salt
- - 1 tsp vanilla extract (optional)
Method
- Whisk the cornmeal into 250ml (1 cup) of the cold water to form a smooth, lump-free slurry.
- Bring the remaining water to a boil in a heavy-bottomed saucepan.
- Pour the cornmeal slurry into the boiling water while whisking constantly to prevent lumps.
- Reduce heat to low and simmer for 12-15 minutes, stirring often, until thickened and smooth.
- Stir in the milk, sugar, ginger and salt, and simmer for a further 5 minutes.
- Stir in vanilla extract if using, then ladle into cups or bowls and serve hot.
Introduction: A warming cornmeal porridge eaten across southern Benin at the start of the day, bouillie de maïs is the
everyday breakfast for families in Cotonou and Porto-Novo alike.
Cultural Background: A warming cornmeal porridge eaten across southern Benin at the start of the day, bouillie de maïs is the
everyday breakfast for families in Cotonou and Porto-Novo alike. Vendors sell it from large enamel pots on
street corners each morning, ladled into cups for workers and schoolchildren on their way out the door.
Tips: Keep whisking as the slurry hits the boiling water – this is the single biggest safeguard against lumps. If
lumps do form, a quick blitz with an immersion blender rescues the batch.
Variations: Swap ginger for a cinnamon stick simmered in the milk for a spiced version. Some households add a
tablespoon of peanut butter for a nuttier, more filling porridge.
Vegetarian/Vegan: Use water instead of milk for a fully vegan version; the texture and flavour hold up well.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of milk or water to loosen the texture, stirring frequently.
Nutrition: Approx. 210 kcal, 5g protein, 3g fat, 40g carbohydrates per serving (based on 4 servings).
FAQs:
Q: Can I use yellow cornmeal instead of white?
A: Yes, yellow cornmeal works fine and gives a slightly sweeter, more golden porridge.
Q: Is this recipe gluten-free?
A: Yes, cornmeal is naturally gluten-free, making this a safe breakfast for gluten-sensitive eaters.