Toussoumé (tousmé) — steamed millet

Millet is moistened gradually and steamed in two stages until tender and separate; this version is not rice or maize semolina.

Ingredients

• 400 g medium-cracked millet, not precooked (not rice or maize semolina)
• 250 ml drinking water for gradual moistening
• 3 g fine salt
• 20 ml vegetable oil, optional
• Water for the steamer reservoir, separate from the 250 ml

Preparation

Sort the cracked millet and remove debris. If dusty, rinse briefly and drain very thoroughly. During the 25 min preparation, set up the steamer and bring its reservoir water to a simmer.

Place the millet in a wide dish. Drizzle in about 100 ml water while rubbing the grains between your fingers. Rest 5 min, then break up clumps; the grains should be damp, not soaked.

Spread the millet loosely in the steamer basket, lining wide holes with clean food-safe cloth if needed. Steam for about 20 min from the time steam passes through the grains.

Transfer carefully to the dish, fluff with a fork and add salt dissolved in some remaining water. Add more only if the centers still seem dry; allow it to absorb.

Steam for another 15 min. Taste a few cooled grains; if still firm, continue in 5-minute increments, moistening lightly if necessary.

Fluff gently with optional oil and serve hot. Larger grains may need extra cooking time.