Rolled flour porridge (; in Guinea, yefouré, m'boyri) is a family of porridges in West African cuisine and South Sudanese cuisine made by boiling rolled flour - comparable to couscous - to produce a starchy porridge with boiled flour granules. Historically made from sorghum flour or millet flour, contemporary rolled flour porridges include maize flour and wheat flour.
Preparation
To produce the rolled flour (arraw), the flour is sieved and then water dribbled into the flour. The wet clumps are then worked into smaller balls, slowly creating semi-uniform granules. The rolled flour is then boiled, creating a thin, starchy porridge with small rolled flour morsels.
Varieties
Rolled millet porridge (; ; sanglé) is eaten throughout West African cuisine. A staple food, it is also used to break fasts across both Islamic fasts and Christian fasts.
Aklui
In Togolese cuisine, aklui (, ) is a rolled fermented maize flour porridge. Aklui is a staple food and common breakfast item. It is usually topped with peanuts and pared with a botokoin, a variety of donut; it may be flavored with lemongrass.
Lakh Lakh araw (Wolof/Fula) is a Senegalese and Gambian cuisine rolled millet porridge with sugar and sour milk. The dish is called lakh sow when cream is added on top. A further variant is ngalakh, a lakh which is topped with njineh jobe, a sauce made from baobab fruit (bouye; , ), peanut paste, vanilla and orange blossom. Ngalakh in particular is eaten on special occasions: it is a common fixture of naming ceremonies and weddings; Senegalese Muslims eat it during Ramadan for iftar and on Eid al-Fitr; and Senegalese Catholics have ngalakh to break the Friday fast for Good Friday, and further enjoy it through Easter.
Rice pap
Rice pap is a rolled rice flour porridge of Sierra Leone. It is typically eaten for breakfast.
Walwal
Walwal (Nuer; abyei) is a rolled millet or sorghum flour porridge from South Sudanese cuisine. It is a staple food for all meals of the day; the rolled flour steamed on its own is called akof, a couscous. Additions to walwal include the bitter fruit of the lalob, clarified butter, and milk.
Gallery
See also
Chakery, a West African dessert made from steamed rolled flour La bouillie (Chadian food)
References