Cooking Peanut Butter Rice Porridge Breakfast from CHAD - La Bouillie

A warm breakfast and a simple recipe is our father and son recipe from the Central African country of Chad. La Bouillie is basically a delicious gluten-free peanut butter rice pudding. It's as delicious as it sounds.
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La Bouillie is clearly something influenced by the French in Chad, but also utilizes some of the important ingredients in the Chadian diet - peanut butter, rice or wheat, millet and bananas.
It's most often eaten hot during breakfast, but I have also seen it called a dessert. A dessert in the desert, Sorry about that.
This is a porridge traditional made of rice or wheat berries and cooked like oatmeal with some milk, thickened with a millet paste, and sweetened with brown sugar and peanut butter. Oftentimes some lemon or buttermilk is added to provide a contrasting tang.
Like many popular dishes, this can vary from household to household based on what spices or ingredients are available. I've seen versions topped with bananas, others with strawberries, some with ginger or peanuts.
Regardless, this is a very simple way of getting a yummy taste of the Chadian diet.
This traditional, authentic breakfast can also easily double as a healthy dessert.
Chad is named after Lake Chad, a major feature of the country and the second largest wetland in all of Africa. Many rivers and basins are connected to the lake. Other geographical features of the country include a desert area in the north (the Sahara), mountains, volcanoes, and plenty of rivers.
Not only is it the fifth largest country in Africa, but it is also known as the "Dead Heart of Africa". That's because it is in the middle (or the heart) of the continent and its harsh deserts (especially in the north) make it very cold and arid.
Due to the arid deserts in the north and the more fertile forests in the south, the cuisine of Chad varies regionally. In the north, there is more of a nomadic lifestyle and milk and meat are important. In the south, there is a greater reliant on fish, grains, fruits, and tubers, like cassava and sorghum.
There is also a large French and Muslim influence in some of Chad's dishes and cooking techniques.
RECIPE:
inspired by:
http:/tchad.ord
INGREDIENTS
Peanut Butter Sauce
3 tbsp peanut butter
1 cup water warm
Millet Paste
3 tbsp millet flour can substitute wheat or corn flour
1.5 tbsp water
Rice Porridge
1 cup rice or wheat berries
4 cups water
1 tbsp lemon juice optional
1 cup milk
1 tbsp brown sugar
banana slices for garnish
INSTRUCTIONS
Peanut Butter Sauce
Dissolve peanut butter with warm water. Set aside.
Millet Paste
Make a paste with the millet flour by slowly adding water to it and stirring until thick. Set aside.
Rice Porridge
Boil 4 cups of water. Add rice and stir once. Bring to a boil.
Stir in peanut butter sauce until incorporated.
Stir in millet paste until incorporated.
Stir and cook until it begins to thicken.
Add in milk and brown sugar and continue to stir. Add lemon juice if you like.
Lower the heat, cover, and cook on low for 10-15 minutes.
Serve with sliced bananas or your choice of toppings.
TIMESTAMPS:
Introduction to Chad: 0:14
To jump straight to the cooking: 2:07
La Bouillie - 2:07
Peanut Butter Sauce - 2:48
Millet Paste - 3:06
Final Dish - 4:25
Sam's Food Review: 4:35
Bonus Clip : 5:41
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