Okra and Millet Flour Pap RecipeOrigin: West Africa Period: Traditional |
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This is a classic West African dish of okra in a ground okra pap (porridge) that's made in a similar manner to West African fufu. The dish can also be made with yellow cornmeal, but millet flour is more traditional. Ingredients:
2 tbsp butter 
Okra and Millet Flour Pap Preparation:Method:Add the okra to a large pan of boiling water and cook until just tender (about 12 minutes). Meanwhile, begin preparing your pap. In a bowl whisk 40g of the millet flour into 180ml of the water, combining until smooth. Add this mixture back to the remaining 180ml of boiling water, again whisking to combine. Transfer to a pan and heat gently. Whilst whisking continually add the remaining millet flour in a single steady stream to the pan. Now drain the okra and add to the fungi. Cook, stirring constantly until the fungi reaches your desired consistency. Finally stir-in the butter and chilli then season to taste with salt. Traditionally this is served hot as an accompaniment to stews or boiled fish. |
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Other recipes with flour and vegetables as primary ingredients: Butternut Squash and Chilli Soup Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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