So have you ever tasted millet porridge with baobab powder, a real treat between the acidity and creaminess of the bouye.
Where I come from, fondé is a must-have for breaking the fast, and I can assure you that my mother is an expert on the subject - nothing unusual, since she's Malian, so fondé is an institution in Mali, and she makes it in all its forms, with tamarind, bissap, kinkéliba - in short, a killer. Nothing beats Mom's cooking 😊
Ideal for breakfast, dinner or even 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 mère fondé because she knows how to cook it.
Today, I'm offering you a special recipe for fondé with bouye, caramelized apples and shea butter.
Uh, didn't she just say shea?
Yes, shea! in my culture, shea is also used in many dishes. Its consumption is recommended for women who have just given birth, as it liquefies the lochia...
The consumption of shea butter is neither a new thing nor a trend in Africa.
The fruit flesh and butter from shea nuts are important sources of food during the dry months at the start of the rainy season, before the harvest of annual crops.
I remember when my grandmother used to bring us the delicious miamm shea fruits 😋.
In fact, natural shea butter has anti-inflammatory and antimicrobial properties, as well as being rich in vitamin E.
My mother sometimes uses shea butter in thiep, yassa... Shea butter can also be used in pastries...
To tell you the truth, shea butter goes perfectly with many dishes.
- 200g millet powder in arraw for foundation
- 3 tablespoons baobab pulp powder
- 40g edible shea butter
- Sugar to taste
- A pinch of salt
- Plain yoghurt.
- Caramelized apples if desired
- Bouye caramel with coconut milk
- 1 teaspoon ginger
- Pinch of nutmeg
- Bring 1. 2l water to the boil
- Add the millet arraw, stir for 5min then reduce the heat and cook for 45min.
- Place the baobab powder in a small bowl, add a little water and mix (be careful, the baobab must be concentrated).
- Add the concentrate to the slurry.
- Leave to cook for about ten minutes.
- Add salt, sugar, ginger, nutmeg and shea butter (save some of the butter for serving).
- Serve the porridge in a bowl, adding the butter and yoghurt.
- Garnish with caramelized apples and coconut milk bouye caramel.
- For crunch, I added some granola on top.
Enjoy your meal!