Ingredients
- The Base: 1 cup of millet flour (or millet couscous/Sankhal).
- Water: 1 to 1.5 liters (depending on the desired thickness).
- Milk: 500 ml of whole milk (or unsweetened condensed milk such as “Peak” or “Gloria”).
- Sugar: Depending on your taste (usually 4 to 5 tablespoons).
- Aromas:
- 1 teaspoon of vanilla extract.
- A pinch of salt (to enhance the flavors).
- Optional: A pinch of nutmeg or a knob of butter for extra creaminess.
- The “Ndir” key: Crème fraîche, yogurt or curd added at the end for a slightly tangy note.
Instructions
1. Preparation of the mixture
- In a small bowl, mix the millet flour with a little cold water to create a smooth paste. This prevents lumps from forming when adding to boiling water.
2. Boiling the base
- Bring 1 liter of water to the boil in a pot with a pinch of salt.
- Slowly pour the millet mixture into the boiling water while whisking or stirring constantly.
3. Thickening (The “Rouye”)
- Reduce the heat to medium-low. Leave to simmer for approximately 15 to 20 minutes stirring frequently so that the bottom does not burn.
- The mixture will thicken and become slightly translucent. If it is too thick, add a little hot water.
4. Adding creaminess
- Pour in the milk, then add the sugar and vanilla.
- Continue cooking for another 5 minutes over low heat to blend the flavors well.
5. The final touch (The “Ndir”)
- Once the pot is off the heat, add the crème fraîche or curdled milk. This gives the porridge its creamy texture and characteristic slightly tangy “Ndir” profile.
6. Service
- Serve hot in deep bowls. Some like to add an extra splash of milk or a little sugar on top before enjoying.