La Boule (Steamed Millet Bread)
La boule is a steamed millet bread from Chad, made from just flour, water and salt. The batter is rested for half an hour so the millet can fully hydrate, then steamed in a layer about an inch thick until firm. Shaped by hand into a ball, it works as a plain, filling base for peanut sauce, tomato stew or vegetable soup, which makes it a useful gluten-free staple.
Instructions
Stir a pinch of salt into the millet flour in a mixing bowl so it is spread evenly through the flour.
Add water a little at a time, stirring with a wooden spoon or spatula, until you have a thick, smooth batter about like pancake batter. Leave it to rest for about 30 minutes so the flour can take up the water.
While the batter rests, set up a steamer or a large pot with a steaming basket. Pour in water, keeping the level below the base of the basket, and line the basket with a cloth or cheesecloth if you want the finished bread to lift out more easily.
Stir the rested batter once more. It should pour easily without being thin. Pour it into the basket and spread it into an even layer about 1 inch thick.
Set the basket over simmering water and cover the pot with a lid to hold in the steam. Steam for roughly 30 to 40 minutes, until the bread is firm and cooked through. A thicker layer will need more time.
Lift the basket out carefully and let the bread cool a little. Shape it by hand into a ball or another shape you like, since it holds together well once cooked.
Serve it plain or with a sauce or stew, such as peanut sauce, a tomato-based stew or a vegetable soup.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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