Allala

A household Alala made from millet and cowpea flours, cooked in small covered moulds in a water bath.

Ingredients

• 150 g fine food-grade millet flour
• 150 g fine food-grade cowpea flour
• 300–400 ml drinking water, adjusted to the batter
• 2 tablespoons vegetable oil, including a little for the moulds
• A small pinch of salt, optional
• Extra hot water for the water bath
• Sauce or condiments prepared separately

Preparation

Lightly oil four small heat-safe food moulds with suitable lids. Check that they stand securely in the pan.

Mix the two flours and optional salt thoroughly while dry.

Gradually add about 300 ml water, then the remaining oil. Stir into a very soft smooth batter; add more water a spoonful at a time if stiff.

Fill the moulds no more than two-thirds full, keeping a similar depth in each. Cover with their suitable lids.

Stand the moulds in the pan and add hot water around them to about halfway up their sides. Cover the pan and simmer gently for roughly 45–55 minutes, topping up with hot water if necessary.

Check the centre of a portion: it must be set, with no liquid batter or raw-flour texture. Extend cooking in short intervals if needed.

Remove carefully, rest five minutes and unmould gently, or serve in the containers. Offer sauce separately.