Aiysh Congealed Poridge
From lumpy1 17 years ago
- 20 minutes to make
- Serves 6
This is the porridge recipe of D'jimia Souleymane from the book Hungry Planet by Peter Menzel and Faith D'aluisio, material world books and ten speed press. this is a book of photograghs and text showing how families around the world eat with a table of statistics in the back section. Read more the porridge in this recipe is eaten for three meals a day by the Souleymane family in the refugee camp where they live. porridge is a staple food in africa that is prepared in an iron pot called a potjie ('poy-key') pot first introduced by early dutch emmigrants. the dutch brought similar pots to colonial america and were the predecessors of the cast iron dutch ovens used today. the congealed porridge can be eaten as a soft dough and pulled apart with fingers and dipped in sauce or soup. photos are courtesy of usaid.gov. See less
Ingredients
- 1/2 coro (approx. 1 lb. millet flour shopping list
- 1 coro (approx. 2 qrt) water shopping list
- vegetable oil (enough to coat aiysh) shopping list
How to make it
- Bring millet flour to mill to grind.
- After obtaining ground millet flour, light fire and bring water to a boil in a pot.
- Add millet flour in small amounts until it begins to thicken and bubble. Stir constantly, pulling mixture toward you in the pot until it holds together in a gelatinous mass.
- Press mixture into an oiled bowl to make a round shape. Invert onto serving plate or tray.
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