La Bouille du Tchad (Chadian Porridge) is a traditional Chadian recipe for a classic accompaniment of a porridge made with rice or wheat thickened with millet or maize flour and flavoured with peanut butter. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Chadian Porridge (La Bouille du Tchad).
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Ingredients:
1l water
120g rice or wheat
3 tbsp peanut butter
3 tbsp millet or maize flour
curdled milk (or the juice of 1 lemon) [optional]
sugar, to taste
Method:
Bring the 1l water to a boil in a large pan. Add the rice or wheat. Mix the peanut butter with a little of the boiling liquid to form a sooth paste then add to the pot.
Mix the millet or maize flour with 200ml of the liquid to the pot until smooth then whisk this into the pot too. Add the curdled milk (or the juice of 1 lemon). This helps acidulate the porridge and ensures that the mixture remains white.
Sweeten to taste with sugar and continue cooking for about 20 minutes, or until the grains have broken down and the mixture is thick.
If the porridge too thick, then thin down with a little milk (think oat porridge consistency).
Take off the heat, cover and allow to cool for 10 minutes before serving.
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