Wednesday, June 20, 2012

Lemon Porridge

Burkina Faso is a west African country with a population of about 15 million people. Like many of the countries around it, Burkina Faso uses a lot of cornmeal and millet in its cooking. Today I made lemon porridge with peanut sauce. It was a bit strange. I don't think I will ever make it again. The peanut spinach sauce was okay, but the lemon porridge was a bit off. You can try it for yourself.


1/2 cup fine white cornmeal
1 cup water
juice of 1/4 a lemon
1/4 cup cold water

Mix the cornmeal and cold water together with a whisk. Add in the lemon juice, and let it sit for 15 minutes. Bring 1 cup water to a boil. Stir in the cornmeal and lemon mixture. Keep stirring until it is thick. Pour the mixture into a mold loaf pan. Let it sit for 30 minutes.

Peanut Sauce:
1/4 tbsp oil
1/4 finely chopped onion
1/4 pound frozen thawed spinach
1 tbsp peanut butter

Heat oil in a pan on medium. Add the onion and cook. Add the spinach until it wilts. Stir in the peanut butter.

Put the peanut sauce on top of slices of the cooled lemon porridge.

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