Basics
Bogobe (sorghum porridge with fermented milk)
- Preparation time
- 45 min
- Servings
- 4 servings
Ingredients
- Sorghum flour — to buy250 g (2 cups)
- Water — to buy1 L (4 cups)
- Gros sel — to buy1 pinch
- Yogurt — to buy200 g (3/4 cup)
Preparation
Whisk half of the sorghum flour (about 125 g) into 250 ml cold water to form a smooth, lump-free paste: this step prevents lumps in the finished porridge.
Bring the remaining water (750 ml) to a boil in a heavy-bottomed pot with a pinch of salt.
Pour the sorghum paste into the boiling water while whisking constantly to prevent lumps.
Lower the heat to a minimum and let it thicken for 10 minutes, stirring regularly.
Gradually stir in the remaining dry sorghum flour, one handful at a time, stirring vigorously between each addition: this gradual technique is what gives bogobe its dense, lump-free texture.
Keep cooking for another 15 to 20 minutes on very low heat, covered, stirring every 3-4 minutes to prevent it from sticking to the bottom.
Serve hot in individual bowls, with a little fermented milk or yogurt poured in the center: the tangy contrast balances the sweetness of the sorghum.