Bouillie de Mil (Millet Porridge) is a traditional Togolese recipe for a classic dessert or breakfast dish of millet or maize porridge sweetened with sugar and flavoured with grains of paradise, vanilla, black peppercorns, chillies and nutmeg. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Millet Porridge (Bouillie de Mil).
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Ingredients:
1kg maize or millet
2 x 3cm lengths of ginger, grated
5 dried chillies
4 grains of paradise, ground
6 black peppercorns
1 nutmeg
25g vanilla sugar
500g sugar
Method:
Wash the maize or millet and pick over to remove any small stones. If using maize, soak the grains in water for at least 12 hours to soften.
Drain the grains and mix with the ginger, chillies, grains of paradise, black peppercorns and nutmeg pieces. Grind the ingredients together in a mill or spice grinder until fine. Pour water over the mixture and stir to moisten then pass through a fine-meshed sieve.
Pour into a large jar, secure the lid and set aside in a warm place for 24 hours, or until the batter begins to ferment.
Make up to 2l with water then turn into a pan and bring to a boil. Stir in the sugar and allow to dissolve. Cook for 5 minutes more then stir in the vanilla sugar.
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