Millet Paste (Boule)

Preparation

1. 1

   Pour two-thirds of the water into a pot and bring to a boil.

2. 2

   In a bowl, mix the remaining third of water (cold) with a little millet flour to make a smooth, lump-free batter.

3. 3

   Pour this batter into the boiling water while whisking vigorously, lower the heat and let it thicken for 3-4 minutes, stirring constantly.

4. 4

   Add a pinch of salt, then gradually stir in the rest of the millet flour, mixing vigorously with a wooden spoon after each addition, until you get a smooth dough that pulls away from the sides.

5. 5

   Lower the heat to minimum, cover and cook for 10 minutes: the steam finishes cooking the flour and the dough becomes translucent and elastic.

6. 6

   Stir vigorously one last time to smooth the dough, gathering it into a compact ball in the pot.

7. 7

   Using a wet spoon (to keep it from sticking), shape individual balls and place them in a dish.

8. 8

   Serve hot, alongside a sauce or stew — pinch off a small piece of the paste with your fingers to scoop up the sauce.