Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Millet | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups millet flour or cornmeal
- ½ teaspoon salt
- Water, as needed
Directions
In a bowl, combine the millet flour or cornmeal with the salt.
Gradually add water to the flour, mixing it with a mixing stick or spoon until it forms a smooth and thick dough . The amount of water needed may vary, so add it gradually until the right consistency is achieved.
Once the dough is ready, form it into a round or oval shape, smoothing the surface with wet hands.
In a pot, add some water and place a steaming rack at the bottom. Alternatively, you can use banana leaves to line the pot to prevent sticking.
Carefully place the shaped dough on the steaming rack or banana leaves.
Cover the pot with a lid and steam the bread over medium heat for about 30–40 minutes, or until the bread is cooked and firm.
Remove the bread from the pot and let it cool for a few minutes before serving.
Serve with various stews and dishes, using the bread to scoop up the stews.