Ingredients
Millet porridge (Lakhou thiépe):
- 250 g of fine millet flour rolled into small granules (thiépe)
- 1 liter of boiling water, 1 pinch of sea salt
Whipped curd (Wayal Sow):
- 500 ml creamy fresh curd (sow)
- 100 g of caster sugar, 1 sachet of vanilla sugar, 1 teaspoon of orange blossom and 1 pinch of nutmeg
Preparation
- Cooking the porridge: dilute the millet flour in a bowl with a glass of cold water. Then pour into boiling salted water, stirring vigorously with a whisk.
- Thickening: cook over low heat for 15 minutes, stirring constantly, until the consistency is smooth and coating. Leave to cool.
- Prepare the Wayal Sow: in another bowl, beat the curd with the sugar, vanilla, orange blossom and nutmeg until smooth and without lumps.
- Layered serving: pour warm millet porridge into the bottom of large bowls, then generously spoon sweet and fragrant curds on top.
- Tasting: comforting dessert or snack to enjoy with a spoon, combining the warmth of the cereal and the creamy freshness of milk.