Ingredients
- Mil (Dougoup): About 1 to 2 cups of millet grains (washed and soaked).
- Water: 4 to 5 cups (enough to boil the millet until tender).
- Peanut paste (Tiguadéguè): 2 to 3 tablespoons (creamy/natural peanut butter also works).
- Milk: 1 cup whole milk or unsweetened condensed milk.
- Sugar: According to your taste.
- Salt: A small pinch to balance the flavors.
- Optional: Vanilla sugar, nutmeg, or a little crème fraîche (or curdled milk) for a tangy touch.
Instructions
1. Cooking millet
- Bring water to a boil in a medium saucepan.
- Add the washed millet and a pinch of salt.
- Reduce heat to medium-low and let simmer. The millet should become very tender and the water should reduce to a slightly thick, starchy consistency. This usually takes 20 to 30 minutes.
2. Preparation of the peanut base
- In a small bowl, mix the peanut paste with a little lukewarm water or a little milk. Stir until smooth and liquid. This prevents lumps from forming when added to hot porridge.
3. Mixing and thickening
- Once the millet is soft, pour the peanut paste mixture and milk into the saucepan.
- Stir continuously to make sure the peanut paste is fully incorporated.
- Add the sugar and optional flavors (vanilla or nutmeg).
4. Simmering
- Let the mixture simmer again 5 to 10 minutes over low heat. The mixture will thicken as it cools, so be careful that it does not become too dry on the heat.
5. Service
- In Senegal, this dish is often served hot in bowls. Some people like to add a dollop of crème fraîche or thick yogurt on top before enjoying.