Breakfast

Bouillie

A thick, filling porridge made from millet or sorghum flour, cooked in water and sometimes sweetened. It is eaten hot at breakfast or as an afternoon snack, often with a spoon.

25 min
4 servings
Medium
Budget-friendly
🇹🇩 Chad

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Ingredients

Optional extras

2 tbsp Sweetened condensed milk

Nutrition facts

209 kcal per serving

Protein: 7.3 g
Carbohydrates: 41 g
of which sugars: 8 g
Fat: 1 g
Fiber: 1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Mix the millet flour with 250 ml of cold water until you get a smooth paste with no lumps.
Bring the rest of the water to a boil with the salt in a saucepan.
Pour the flour paste into the boiling water while whisking vigorously.
Lower the heat and cook at a gentle simmer for 15 to 20 minutes, stirring regularly, until the porridge thickens and pulls away from the sides.
Add the sugar and milk powder at the end of cooking, then mix well.
Serve hot in bowls, with a drizzle of condensed milk if you like.