Gbɔdɔ (fermented cassava and millet porridge)

Instructions

1. Grate the fresh cassava, then mix it with the millet flour in a large bowl.
2. Add two litres of lukewarm water and leave the mixture to rest for 24 hours at room temperature, covered with a cloth.
3. After this time, the surface should be slightly frothy and smell tangy: a sign that fermentation has taken hold.
4. Strain the liquid through a fine sieve, pressing the pulp well to extract as much as possible.
5. Pour the strained liquid into a pan and heat over medium heat, stirring constantly for 15 minutes.
6. When the porridge thickens and coats the spoon, add salt and sugar if you like, then ladle into bowls and serve lukewarm.