Breakfast
Bouillie de Mil (Millet Porridge)
Ingredients
- - 250 g (2 cups) millet flour
- - 1 litre (4 cups) water, divided
- - 60 g (1/4 cup) sugar, or to taste
- - 1 pinch salt
- - 250 ml (1 cup) milk (optional, for serving)
Method
- In a bowl, whisk 250ml of the water into the millet flour to form a smooth, lump-free paste.
- Bring the remaining 750ml water to a boil in a heavy-bottomed saucepan with the pinch of salt.
- Whisking constantly, pour the millet paste into the boiling water in a slow stream.
- Reduce heat to low and simmer for 8-10 minutes, stirring frequently, until thick and smooth.
- Stir in the sugar and adjust sweetness to taste.
- Ladle into bowls and serve warm, with milk poured over the top if desired.
Introduction: A staple morning porridge across the Central African Republic, bouillie de mil is made from ground millet cooked slowly with water until thick and smooth.
Cultural Background: A staple morning porridge across the Central African Republic, bouillie de mil is made from ground millet cooked slowly with water until thick and smooth. It is the everyday breakfast in both village and city households, often prepared by the eldest woman in the household before the family sets out for the fields or the market.
Tips: Toast the millet flour lightly in a dry pan before mixing with water for a nuttier flavour. Whisk continuously as the paste hits the boiling water to avoid lumps.
Variations: Sorghum flour can replace millet for a slightly earthier porridge. Grated ginger or a cinnamon stick added during simmering gives a warming spiced version. Naturally vegetarian; use plant milk to make fully vegan.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop with a splash of water or milk, stirring to loosen the texture, until piping hot.
Nutrition: Per serving (approx.): 210 kcal, 4g protein, 46g carbohydrate, 1.5g fat, 2g fibre.
FAQs:
Q: Can I make this ahead?
A: The dry millet paste can be mixed the night before and refrigerated; cook it fresh in the morning.
Q: Is this recipe gluten-free?
A: Yes, millet is naturally gluten-free, making this a safe option for gluten-sensitive eaters.