People in Burkina Faso love to eat this dish with stews and soups. It’s similar to a dish called ugali in Kenya and Tanzania.

Yields8 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins

Adult help needed.

 4 cups water
 ½ lb millet flour or cornmeal, divided
 2 tbsp butter or margarine
1

Bring the water to a boil in a large pot over high heat. Slowly add about 1/4 of the flour or cornmeal to the water. Stir quickly and constantly for about 5 minutes so no lumps form.

2

Reduce the heat. With a large spoon, scoop out about 1/4 of the mixture and set it aside in a bowl.

3

Add the remaining flour or cornmeal, about a cup at a time, to the pot. Stir vigorously each time a more is added. Stir in the butter. If the mixture becomes too thick to stir, add some of the mixture you set aside. After about 5 minutes of adding flour, the smooth paste should be too thick to stir.

4

Reduce the heat to very low. Cover the pot and cook 10 more minutes.

5

Remove the pot from the heat. Shape the paste into balls, sprinkle with salt to taste and serve along with stew, sauce or soup.

Ingredients

 4 cups water
 ½ lb millet flour or cornmeal, divided
 2 tbsp butter or margarine

Directions

1

Bring the water to a boil in a large pot over high heat. Slowly add about 1/4 of the flour or cornmeal to the water. Stir quickly and constantly for about 5 minutes so no lumps form.

2

Reduce the heat. With a large spoon, scoop out about 1/4 of the mixture and set it aside in a bowl.

3

Add the remaining flour or cornmeal, about a cup at a time, to the pot. Stir vigorously each time a more is added. Stir in the butter. If the mixture becomes too thick to stir, add some of the mixture you set aside. After about 5 minutes of adding flour, the smooth paste should be too thick to stir.

4

Reduce the heat to very low. Cover the pot and cook 10 more minutes.

5

Remove the pot from the heat. Shape the paste into balls, sprinkle with salt to taste and serve along with stew, sauce or soup.

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