Fondé de Mil (Millet Porridge) is a traditional Senegalese recipe for a classic dessert of millet powder balls, coooked in evaporated milk with milk powder, nutmeg, vanilla sugar and orange blossom water. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Millet Porridge (Fondé de Mil).
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Fondé is a millet porridge traditionally prepared with millet powder sold as small balls called araw. The araw is cooked in boiling water which it eventually absorbs completely. The base porridge is then flavoured with dairy products: cottage cheese, evaporated milk, along with vanilla sugar, orange blossom water and nutmeg.
Ingredients:
200g of Araw (millet powder transformed into small balls)
milk powder
a knob of butter
salt
freshly-grated nutmeg, taste
2 sachets of vanilla sugar
1 tsp orange blossom water
evaporated milk
salt, to taste
sugar, to taste
cottage cheese, to garnish
Method:
Bring 700ml water to a boil. Add the balls of araw, little by little whilst stirring.
Cover and cook for 25 minutes, stirring frequently. By this time, the araw should have completely absorbed all the water.
Add a pinch of salt and a knob of butter, stirring well to combine. Season with some freshly-grated nutmeg, the vanilla sugar and orange blossom water then sweeten to taste.
Turn into a serving dish, pour over some evaporated milk and stir to combine.
Garnish with a dollop of cottage cheese and serve.
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