- 1. Add pepper, tomato, bean cake, onion, and salt to water and allow to boil.2. When almost tender add millet grains. cook for 8-10 mn.3. Add spinach and cook another 2 mn.

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

 - 1. Mix flour ans spices with a little water ans shape into small balls (2-3 cm).2. Drop into boiling water and cook for 30 mn.3. Pound cooked balls until a smooth, slightly elastic cohesive lump is formed.4. Hand-roll into small balls, using a floured [...]

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

 - 1. Mix flour with water to form a thick batter.2. Using a ladle, pour a little batter onto each leaf, and wrap the leaves gently over the batter to seal.3. Steam until cooked (30-40 mn depending on size).4. Serve with stew or soup for lunch, [...]

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

 - 1. Heat honey gently and mix with flour.2. Knead and form into small balls.3. Serve as a snack.

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

 - 1. Mix the ingredients into a stiff dough.2. Roll and cut into shapes.3. Drop in boiling water one by one.4. Cook for 5-8 min.5. Serve with tea or eat as a snack.

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

 - 1. Clean the millet, removing the dust by screening.2. Soak the millet for 2 or 3 days until it is swollen.3. Remove from water and allow to dry.4. Pound the millet not too finely.5. Boil water and add the millet flour. Stir well until the [...]

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

 - 1. Mix flour with 1/2 cup water.2. Place in a covered container and let stand 24-48 hours in a warm place (for unfermented porridge this step is omitted).3. Bring remaining water to boil and add the fermented flour.4. Cook 10-15 minutes until smooth [...]

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

 - 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, [...]

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

 - 1. Boil or steam grain until tender for 20-40 minutes.2. Serve with meat or vegetable sauce or stew.

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

 - 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 [...]

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