Fondé

🥣 Millet granules simmered in water into a lightly sweet porridge with tamarind and a little butter.

Ingredients

• 250 g dry food-grade millet arraw granules for porridge, ready to cook, not loose flour or instant couscous
• 1 litre water: 900 ml cooking and 100 ml tamarind, plus a little if needed
• 15 g seedless food-grade tamarind pulp
• 50 g sugar, adjusted at serving
• 10 g butter
• 1 small pinch salt

Preparation

Check granule type and cooking directions. Prepare a heavy saucepan, whisk, spoon and sieve.

Heat 100 ml from the measured litre. Soften tamarind in it for a few minutes and strain fibres; reserve juice.

Simmer remaining 900 ml with salt. Lower heat and stir granules in gradually to avoid clumps.

Cook gently 20–30 minutes or as labelled, stirring the whole base. Add hot water if thick before grains cook.

Check a granule is tender without a floury centre. Stir in butter, sugar and strained tamarind.

Mix and simmer another 2–3 minutes if needed, until thick but spoonable.

Divide into four bowls and serve hot or warm. Optional cultured milk or yoghurt is separate and excluded.