Rouye

🥣 Smooth pearl-millet flour porridge cooked in water and lightly sweetened.

Ingredients

• 160 g fine food-grade pearl-millet flour
• 900 ml potable water initially, including 200 ml for slurry
• 40 g sugar
• 1 pinch salt

Preparation

Sift flour and verify it is flour, not granules. Measure 900 ml water, sugar and salt.

Take 200 ml from measured water and whisk flour into it cold, gradually, until lump-free.

Bring remaining 700 ml to a gentle simmer in a heavy pot. Pour slurry in a thin stream while stirring.

Cook gently about 20–25 minutes, stirring bottom regularly, until smooth and fully cooked without raw-flour taste. Add hot water if too thick.

Add 40 g sugar and salt near the end and stir to dissolve, heating uniformly and briefly extending if needed.

Remove heat, rest 5 minutes and stir once. Porridge thickens on standing; loosen with hot water if desired.

Divide four bowls and cool to a comfortable eating temperature. Milk, yogurt, fruit and toppings are optional extras excluded.