Lemon Porridge

Ingredients

• •2 cups millet flour or fine white cornmeal
• •4 cups cold water
• •Juice of 1/2 lemon
• •1 cup boiling water

Directions

1. 1Gradually blend flour with cold water, mixing well to avoid lumps.
2. 2Add the lemon juice and let the batter stand for 15 minutes.
3. 3Bring 1 cup water to boil in a large saucepan; gradually pour in your millet batter, stirring with a wooden spoon until it’s smooth. Reduce heat and cook, stirring, until porridge bubbles thickly. This is traditionally meant to be finger-food. It takes the place of utensils, like the crust on a pizza: you take a bit of stiff porridge in your right hand and wrap it around a bit of stew, so it should be stiff--not porridge like oatmeal, but more like hot, somewhat moist bread-dough. Keep cooking and stirring after the bubbles start to form for about five minutes, until it’s thick, glossy, and smooth.
4. 4Pour porridge into a mold or bowl and let stand until set, about 30 minutes.
5. 5Unmold and serve with stew.