Steps
1. Sift flour and mix with yeast and 8 cups water.
2. Knead 15 minutes.
3. Cover and allow to ferment overnight in a non-metallic container in a warm place.
4. Knead the following day.
5. About 2 hours before cooking, mix 4 cups of boiling water with 1/8 of the dough, stir constantly and cook for 10 minutes.
6. Add this cooked mixture to the remaining dough and water and let it rise for another 2 hours.
7. Mix well and cook 1/8 of the mixture on a preheated griddle.
8. Serve with a meat or vegetable stew.

Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome

Serving
8