Boule de Petit Mil (Fonio Balls) is a traditional Chadian recipe for a classic accompaniment of millet flour and wheat flour boiled together to a thick paste. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Fonio Balls (Boule de Petit Mil).
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The 'petit mil' (little millet) referred to in the title of this recipe refers to Fonio millet, the smallest cereal grain regularly harvested by humans. It is a staple in many West African countries, but you could use any millet flour in this recipe with satisfactory results.
Ingredients:
250g millet flour
250g wheat flour
water
Method:
Bring about 750ml water to a boil. Mix 2 tbsp of the millet flour with 2 tbsp of wheat flour in a bowl with 5 tbsp water to a smooth paste.
Gradually whisk the flour paste into the boiling water until smooth and evenly distributed then reduce to a simmer and cook for 10 minutes. Combine the remaining flours in a bowl and gradually add to the simmering mix.
Cook, stirring constantly, and adding the flour mix a little at a time until the mixture thickens sufficiently to come away from the sides of the pan (about 10 minutes cooking and constant stirring).
To serve, take a rounded cup and grease with oil. Spoon in the millet mixture and allow to cool slightly and take on the shape of the cup. Turn out onto a warmed serving plate and make more balls.
Serve to accompany any West African soup (thick stew).
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