Entree: Chad – La Bouillie (Thick millet porridge served as a savory staple, often enriched with peanut and accompanied by stewed meat and greens)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 1 cup (170 g) whole millet (or millet grits)
- 5 cups (1.2 L) water, plus more for rinsing
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) ground ginger or 1 tbsp (15 g) fresh grated ginger
- 1 medium tomato, chopped
- 1 lb (454 g) stewing beef or lamb, cut into 1-inch pieces
- 2 tbsp (30 g) peanut butter (smooth) or 1/4 cup (60 g) crushed roasted peanuts
- 1 cup (30 g) fresh spinach or moringa leaves, chopped (or substitute collard greens)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) cayenne or 1 small chili, chopped, to taste
- 2 tbsp (30 ml) tomato paste (optional, for richer stew)
- 2 cups (480 ml) water or beef stock for the stew
- Salt and black pepper to taste
- 1 tbsp (15 ml) lemon or lime juice (optional)

Instructions

1. Rinse the millet under cold running water until water runs clear. In a medium saucepan bring 5 cups (1.2 L) water to a boil, add the rinsed millet and salt, reduce heat to low, cover and simmer gently, stirring occasionally, until grains are tender and porridge is thick, about 20–30 minutes. If porridge thickens too much, add hot water to reach desired consistency.
2. While the millet cooks, heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute more.
3. Add the stewing beef to the onions and brown on all sides, then stir in the tomato, tomato paste (if using), cumin, and cayenne. Pour in 2 cups (480 ml) water or stock, bring to a simmer, cover and cook gently for 30–40 minutes until meat is tender.
4. Stir the peanut butter or crushed peanuts into the stew and simmer 5–10 minutes to meld flavors. Add the chopped greens and cook until wilted, about 3–5 minutes. Season the stew with salt, pepper, and lemon or lime juice to brighten.
5. To serve, spoon a generous portion of the hot millet bouillie into bowls and ladle the peanut-enriched meat and greens stew over or alongside it. Mix as desired and enjoy as a filling, traditional Chadian main course.