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Ndjaki: recipe illustration
Breakfast

Ndjaki

A lightly fermented millet porridge with a tangy, sweet taste, often served for breakfast or as a meal-drink, typical of families in northern Togo.

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Ingredients

Ingredients

Fermentation

Optional extras

Nutrition facts

326 kcal per serving

Protein
9.6 g
Carbohydrates
64.4 g
Fat
2.7 g
Fiber
1.9 g

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

Instructions

  1. The day before, mix the millet flour and the lukewarm water from the Fermentation section in a bowl, cover and leave to rest for 12 to 24 hours at room temperature.
  2. The next day, check that the batter smells slightly sour and has fermented on the surface.
  3. Dilute the millet flour in cold water until you have a smooth batter without lumps.
  4. Pour this mixture into a saucepan, add the sugar and salt, then heat over medium heat, stirring.
  5. Cook for 15 to 20 minutes, stirring regularly, until you have a creamy porridge that coats the spoon.
  6. Add the warm milk at the end of cooking, mix and adjust the sugar.
  7. Serve lukewarm in bowls, optionally dusted with cinnamon.

Variations and tips

Without fermentation. For a quicker ndjaki, skip the fermentation and use the diluted flour directly, keeping the milk and sugar.

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Original Ecomely recipe.