Millet tô

A firm, supple cereal paste cooked in a saucepan, served with a sauce prepared separately.

Ingredients

• 300 g food-grade millet flour
• 1200 ml drinking water
• 2 g salt

Preparation

Mix the 300 g flour with 400 ml cold water until even, with no dry lumps.

Bring the remaining 800 ml water to a gentle simmer in a heavy-bottomed saucepan. Stir the cold mixture again and gradually pour it into the hot water while stirring.

Lower the heat. Work the paste with a spatula for about 25 minutes, scraping the bottom and folding the mixture; use a longer time if required by the flour packet. If needed, gradually adjust with a little hot water.

Incorporate the 2 g salt. Check that the paste is cooked and supple, then divide into four portions. Prepare the sauce separately.