Tuesday, April 17, 2007

Oops - Back to the Tour: Burkina Faso

Sorry about that. Moved to St. Louis and forgot to blog for eight months. Still going around the world, though. Here’s Burkina Faso:

Peanut Butter Millet from Burkina Faso
Burkina Faso is classified as one of the hungriest countries in the world. Almost 40 percent of the population is chronically malnourished. Their infant mortality rate is 91%.

For perhaps all these reasons, I couldn’t actually find any recipes from Burkina Faso. They eat a lot of millet, sorghum, yams, peanuts, and a kind of pounded peanut butter millet mash called Tô (rhymes with dough). So I cooked some Tô and counted my lucky stars.

It was tasty, if odd. It tasted like peanut butter and millet.

Peanut Butter Millet from Burkina Faso
1/2 cup dry millet
1 cup water
1/4 cup peanut butter
Boil the water, stir in millet, reduce heat, simmer (covered) for ~20 minutes, until the millet has absorbed all the water. Stir in the peanut butter.

5 comments:

Caitlyn said...

Okay, I just found your site a few days ago, and I totally didn't notice you'd been inactive for 6 months. I'm not sure where I'd buy millet, but it does sound interesting. I think we used to buy it for our parakeet when I was a kid.

I love your theme.

Nupur said...

Welcome to St. Louis (I only got here a few months ago myself)! I'm enjoying your culinary travels very much!

Alanna said...

Well hi! Welcome to St. Louis! You'll find a great group of food bloggers here. We're not (yet) Bay Area or NYC but with you and another new (to me) St. Louis food blogger, we're doing great!

Susan G said...

You were gone but not forgotten! Thank goodness for bookmarks...I've just ended a lapse myself. Thanks for all the past posts, looking forward to the continuing journey.

Anonymous said...

here is a recipe for burkina faso for you.
beancakes recipe
Savoury beancakes are a traditional recipe among the Bissa, and are nicknamed Boussan touba – ‘Bissa’s ear’ – by the Mossi. This is a market recipe which includes other vegetables to create a lighter textured rissole. This recipe will make about six beancakes.
Ingredients
400 gram tin of black-eyed beans
half a small onion
two small carrots
one egg
salt and pepper to taste
wheat flour for coating the beancakes
ground-nut or vegetable oil for frying
Method
Drain the black-eyed beans. Chop the onion and carrots and mix in a blender with the black-eyed beans and egg. Add salt and pepper to taste. Take the mixture out of the blender and shape into balls. Then press into flat round shapes (about 2cm deep). Shallow fry in groundnut oil (or vegetable oil) for about eight to ten minutes, turning occasionally.
enjoy!
p.s. i really love your blog!