Bouille RecipeOrigin: Guinea Period: Traditional |
Ingredients:
600g cornmeal 
Bouille Preparation:Method:Add the cornmeal to a bowl and add just enough cold water so that you can form the cornmeal into balls. Once you have shaped the balls allow them to sit so that they can firm up. Add the boiling water and stir into a gruel. Add the sugar, lemon juice and salt and stir-in well. |
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