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Chad's Porridge Recipe: La Bouillie

Chad's Porridge Recipe: La Bouillie

La Bouillie, sometimes called "Bouillie de Mil" or millet porridge, is a traditional dish in Chad frequently eaten for breakfast or as a light supper. It is made with millet flour, a common product in Chad, which is well prepared into a hearty and healthy dish. La Bouillie has cultural value that goes beyond its culinary allure and shows the rich culinary heritage of the Chadian people.

La Bouillie has a long history in Chad that goes back several generations to a time when millet was the main grain that fed villages all throughout the area. Due to its capacity to flourish in Chad's dry climate, millet, a cereal resistant to drought, became a crucial food staple. Chadian people' inventiveness in incorporating millet into their cuisine is evidence of their capacity for adaptation and resilience in the face of adverse environmental conditions.

La Bouillie maintained its importance as Chadian cuisine changed over time, signifying the bond between the people of Chad and the soil that nourishes them.

Preparation Time

50 minutes


1 cup millet flour

4 cups water

Milk or condensed milk 

Sugar or honey


Pinch of salt 


  • Boil the 4 cups water in a saucepan. Add a pinch of salt to enhance the flavor, but it's optional.
  • Slowly sprinkle the millet flour into the boiling water and stir continuously to avoid lumps. 
  • Reduce the heat to low and let the mixture simmer. 
  • Allow the bouillie to cook for about 15 minutes or until it thickens to your desired consistency. 
  • Once the bouillie reaches the desired thickness, sweeten it with sugar or honey according to your preference. Stir well to ensure the sweetener is evenly distributed.
  • You can enhance the flavor by adding a splash of milk or condensed milk. 
  • Pour the bouillie into serving bowls. Garnish with or you can add other toppings like chopped fruits or a sprinkle of cinnamon.