Touwo Labchi (Millet Porridge) is a traditional Nigerienne (from Niger) recipe for a classic accompaniment of millet porridge cooked until thick. The full recipe is presented here and I hope you enjoy this classic Nigerienne version of: Millet Porridge (Touwo Labchi).
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Ingredients:
1.5kg fine millet flour
1l water
salt, to taste
Method:
Pour the water into a large pan, bring to a boil then stir in the salt.
Mix 1/4 of the millet flour to a slurry with a little water. Whisk this into the boiling water, beating continually to prevent lumps from forming. Cook the mixture, uncovered, for 15 minutes the stir in the remaining millet flour, adding it regularly in small amounts.
Once all the flour has been incorporated, cover the pan and cook over low heat for 40 minutes.
Serve spooned into deep dishes and accompanied by a sticky okra, baobab leaf, melokhia or other sauce and melted butter or ghee.
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