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African Flour Porridge

kadirecipes's picture
This flour porridge, also called bouillie de farine is one of the most famous in many African countries especially in West Africa; it is usually served for morning breakfast or for breakfast during Ramadan. So many people think that it is difficult to make this porridge but today I am going to show you how easy it is.
  Flour 200 Gram
  Water 1⁄3 Cup (5.33 tbs)
  Lime juice 2 Tablespoon (Lemon Or Tamarind Juice Can Be Substituted)
  Sugar 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)

1. Place the flour in a medium size bowl.
2. Gradually damp the flour with water (1/3 cup of water), don’t put the water at once.
3. While you are adding water, rub your hand around the damp flour to form lentil sized balls.
4. When all the flour has been formed into balls, let it sit in room temperature for 20 minutes or more (If you find this process difficult or time consuming, just buy the African couscous (or thiacry) from your African store).
5. Bring 4 cups of water to boil in a casserole.
6. Add your pre-made couscous and stir to prevent the couscous to sit in the bottom of the casserole.
7. Don’t cover and let it simmer at medium heat for 15 minutes.
8. Add lime juice and sugar to your taste.
9. Let it simmer for another 15 minutes.

10. Serve it with some yoghurt or normal milk and enjoy!

Recipe Summary

Difficulty Level: 
African Flour Porridge is a typical dish from the continent. It is a sweet and sour porridge. It is consumed during the months of fasting as it is easily digestible. Have a look at this video for the recipe details.

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