Boule (Chadian Millet Porridge)
In short: A thick, smooth porridge of millet, sorghum or maize meal stirred over the heat and shaped into a ball. Chad's staple, served with stews and sauces. It takes about 35 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 270 kcal
Boule means ball in French, and it is the name Chadians give to their thick staple porridge. Millet, sorghum or maize meal is stirred into boiling water until it forms a stiff, smooth mass, then shaped into a ball in a wet bowl. It is eaten with the right hand, with a stew or sauce such as daraba. Millet gives the most traditional taste, slightly nutty and mildly sour.
Instructions
- Bring 500 ml (2 cups) of the water to a boil in a heavy pot. Whisk 100 g (3/4 cup) of the flour into the remaining 250 ml cold water until smooth.
- Pour the paste into the boiling water, whisking, and cook for 5 minutes over medium heat until it thickens into a thin porridge. Add the salt if using.
- Reduce the heat to low. Add the remaining flour in 3 additions, stirring hard with a sturdy wooden spoon after each and pressing out lumps against the side of the pot.
- Keep stirring for 6 to 8 minutes until the mass is stiff, smooth and pulls away from the sides. Cover and cook on the lowest heat for 5 minutes.
- Wet a bowl, scoop in a portion of boule and shake and roll it to form a smooth ball. Turn out onto a plate and serve hot.
Tips
- Millet flour makes a firmer, nuttier boule. Sorghum gives a slightly darker one, and maize meal is the mildest. Add a little extra water for maize.
- A splash of boiling water at the end loosens a boule that has become too stiff, and a pinch of salt in the water improves the flavor.
Questions and answers
What do you eat boule with?
A sauce or stew such as daraba (okra and peanut), meat, fish or leaf sauces. The boule is torn into pieces and dipped.
Is boule the same as ugali or sadza?
They are the same type of stiff porridge. Boule in Chad is usually made from millet or sorghum, while ugali and sadza are mostly maize.
Can I make boule ahead?
It is best fresh, as it hardens when cold. Leftovers can be sliced and steamed or fried.
How long does it take to make Boule (Chadian Millet Porridge)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Boule (Chadian Millet Porridge)?
About 270 kcal per serving, with 8 g of protein, 53 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 53 g |
| Fat | 3 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
