~294 cal · 7g protein · 56g carbs · 5g fat (estimated, per serving)
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Millet porridge with chopped dates
🇹🇩 N'Djamena
Across Chad's Sahel, millet is life, and the day begins with bouillie de mil. In N'Djamena, dates from the palm groves and a spoon of groundnut paste turn thin millet gruel into something rich enough to carry a herder or a market trader through to midday.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 cup millet flour
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5 cups water
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1/2 cup pitted dates, chopped
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2 tbsp groundnut (peanut) paste
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2 tbsp sugar, to taste
Instructions
1
Whisk the millet flour into 1 cup of the water to make a smooth paste with no lumps.
2
Bring the rest of the water to a boil, stir in the millet slurry, and simmer 12–15 minutes until thick.
3
Add the chopped dates and cook another 3 minutes so they soften and sweeten the pot.
4
Stir in the groundnut paste and sugar, warm through, and serve hot.
N'Djamena Sahelian home cooking.
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🌏 While it simmers — know your destination
📍
N'Djamena. A Sahel capital of millet balls and okra daraba.
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Chad. Sahelian crossroads of millet balls and okra stews.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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