Chadian Boule with Sauce Feuille

Ingredients

• 3 cups millet or corn flour
• 4 cups water
• 400g leafy greens (baobab or sweet potato leaves), chopped
• 200g dried fish or beef
• 1 onion, chopped
• 2 tbsp peanut oil
• 1 tbsp ground peanuts
• Salt to taste

Instructions

1. 1Bring half the water to a boil and whisk in a portion of the flour to form a smooth base paste.
2. 2Gradually stir in the remaining flour, kneading vigorously with a wooden paddle until a stiff, smooth dough (boule) forms; keep warm.
3. 3In a separate pot, heat peanut oil and sauté the onion until soft.
4. 4Add the dried fish or beef and enough water to cover, simmering until tender.
5. 5Stir in the chopped leafy greens and cook until wilted and soft, about 15 minutes.
6. 6Whisk in the ground peanuts to thicken and enrich the sauce, then season with salt.
7. 7Serve the boule in mounds with the sauce feuille ladled alongside or over it.

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