Millet Balls for Sauces & Stews
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Millet flour tastes like wheat flour on steroids. These dense, rather pasty balls are traditional in parts of Africa, particularly central and eastern. They add body and substance to any number of stews and sauces.
Servings Prep Time
2-3 people 5 minutes
Cook Time
40 minutes
Servings Prep Time
2-3 people 5 minutes
Cook Time
40 minutes
Millet Balls for Sauces & Stews
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Millet flour tastes like wheat flour on steroids. These dense, rather pasty balls are traditional in parts of Africa, particularly central and eastern. They add body and substance to any number of stews and sauces.
Servings Prep Time
2-3 people 5 minutes
Cook Time
40 minutes
Servings Prep Time
2-3 people 5 minutes
Cook Time
40 minutes
Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup millet flour
  • 1/2 cup water
Servings: people
Units:
Instructions
  1. Combine all ingredients in the top of a double boiler. Once everything is mixed together, it will be pasty and sticky.Cover and cook over double boiler for about 30 minutes, or until it looks somewhat dried out, but still pasty and sticky.
  2. Meanwhile, bring a pot of salted water to boil. Drop in balls of dough and simmer until they float, about ten minutes.They’ll be dense – perfect filler for a hungry tummy.Serve with sauces or stews, like this Lamb Stew from Chad.