So have you ever tasted millet porridge with baobab powder, a real treat between acidity and creaminess of the bouye.

In our house, the fondé is a must for breaking the fast and I assure you that my mother is an expert on it nothing abnormal because she is Malian so the fondé is an institution in Mali and she makes it in all forms with tamarind, bissap, kinkeliba, in short a killer. Nothing beats mom's cooking 😊
Great for breakfast, dinner or even for breaking the fast with that hint of acidity.

My fondé will never be able to match my mother's because our whole neighborhood calls her mother fondé because she knows how to cook it.
Today, I am proposing a special recipe for fondé with bouye, caramelized apples and shea butter.

Uh, she just said shea, right?

In my culture, shea butter is also used in many dishes. Its consumption is recommended for women who have just given birth because it makes the lochia fluid...

The consumption of shea butter is not a new thing or a trend in Africa.

The flesh of the fruit and the butter from the shea nuts are important sources of food during the dry months of the early rainy season, before the harvest of annual crops.

I remember when my grandmother would bring us the shea fruits miamm delicious 😋.

Indeed, natural shea butter has anti-inflammatory and antimicrobial properties in addition to being rich in vitamin E.

My mother sometimes puts shea butter in thiep, yassa... Shea butter can be used in pastry too...

To tell you that the shea butter fits perfectly in several dishes.

Ingredients

• 200g of millet powder in arraw for foundation
• 3 tablespoons baobab pulp powder
• 40g of edible shea butter
• Sugar as desired
• A pinch of salt
• Plain yogurt.
• Caramelized apples if needed
• Bouye caramel with coconut milk
• 1 teaspoon of ginger
• Pinch of nutmeg

Let's cook

• Bring to a boil 1. 2l of water
• Add the millet arraw, stir for 5min then reduce the heat and let cook for 45min.
• In a small bowl, put the baobab powder, add a little water, mix (be careful, the baobab must be concentrated)
• Add the concentrate obtained to the slurry.
• Let cook for about ten minutes.
• Add salt, sugar, ginger, nutmeg and shea butter (save some of the butter for serving).
• It is ready, serve the porridge in a bowl, add the butter and the yoghurt.
• Garnish with caramelized apples and coconut milk bouye caramel.
• For crunch, I added granola on top.

Enjoy your meal!