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Millet porridge (pâte de mil): recipe illustration
Sauces & basics

Millet porridge (pâte de mil)

A basic preparation made from fine millet flour, cooked in water until it becomes a firm, elastic dough. It serves as the base for many dishes and is eaten with sauces or sweetened milk.

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Ingredients

Ingredients

On the side

Nutrition facts

290 kcal per serving

Protein
10.2 g
Carbohydrates
50.7 g
of which sugars
1.1 g
Fat
4.1 g
Fiber
2.6 g

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

Instructions

  1. In a saucepan, bring the salted water to the boil with the oil.
  2. Off the heat, gradually pour in the millet flour while stirring vigorously to avoid lumps.
  3. Return to low heat and stir hard with a wooden spatula for 10 minutes.
  4. The dough should pull away from the sides of the pan and become smooth and firm.
  5. Shape into balls by hand or with a wet spoon.
  6. Serve warm with the sauce or milk of your choice.

Variations and tips

Butter version. Add a knob of butter to the dough at the end of cooking to make it creamier.

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Original Ecomely recipe.