Bouillie – Chadian Porridge


Bouillie - Chadian Porridge
We might be used to spreading peanut butter on our morning toast, but this recipe for Bouillie, a Chadian porridge, uses peanut butter and lemon juice to make a refreshing breakfast cereal.
Cuisine: Chadian
Recipe type: Porridge
  • 4 cups water
  • 1 cup uncooked rice (wheat can be substituted)
  • 3 tablespoons natural-style peanut butter
  • 3 tablespoons wheat, millet, or cornflour
  • juice of 1 lemon
  • milk, to serve
  • sugar, to serve
  • fresh strawberries, to garnish
  1. In a large saucepan, bring 3 cups of the water to a boil. Add rice.
  2. In a bowl, combine peanut butter with remaining cup of water. Stir until peanut butter is nearly all dissolved. Add mixture to cooking rice. Allow water to return to a boil and add the wheat, millet or cornflour.
  3. When cereal nears desired thickness (about 40 minutes), remove from heat, stir in lemon juice and cover.
  4. Add milk and sugar to achieve desired sweetness and thickness.
  5. Serve warm with a garnish of fresh strawberries.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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