Amboli
Amboli
Ingredients
water:
flour, wheat:
millet, flour:
water:
flour, wheat:
millet, flour:
Dish Type: Soup
Difficulty: Easy
Cooking Time (minutes): advanced (over night)
Steps
1. Millet flour is mixed with water to make a fine paste. Add a small quantity of fermented flour, stirring. Keep the preparation for one day in a warm place.
2. Add the preparation to boiling water and stir constantly to obtain a porridge of free-flowing, creamy consistency.
3. It is cooled and eaten for lunch. The leftovers being kept for the next day's breakfast.
1. Millet flour is mixed with water to make a fine paste. Add a small quantity of fermented flour, stirring. Keep the preparation for one day in a warm place.
2. Add the preparation to boiling water and stir constantly to obtain a porridge of free-flowing, creamy consistency.
3. It is cooled and eaten for lunch. The leftovers being kept for the next day's breakfast.
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
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