by Alkased Mamim
Esh cuisine is among the northern Arab cuisines made from boiled millet flour. Chad is located in the north-central of African Continent bordering Libya in the north, Niger in the west, Cameroon on the west-southern part and Central African Republic to the south, as well as Sudan to it’s east.
Esh cuisine normally served with Moulah, the sauce of dried meat mixed with Okra powder.
Moulah preparation is simple as the soup used almost 10 minutes to cook, apart from preparation time. Dried meat may be blended to simple pieces making the sauce much smooth and easy chew.
A side pepper may add flavor to the cuisine, that you will always want more.
Esh has been my favorite since my childhood, especially the millet porridge. I hope you will like the same way as I do. Welcome to the recipe.
- 4 or 3 tablespoons millet meal
- coconut butter
- 2 cups milk
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 Medjool dates chopped fine (otional)
We need to prepare millet meal for our porridge;
- Clean Millet, make sure they are stone free.
- Take a pan, put some on the pan, they should disperse well all over the pan and not in bulk.
- Start to fry under medium heat for about 10 minutes less. Keep moving because we don’t want to burn them, rather we need the heat flavor.
- The popping sound will tell that they are ready, move them off into a plate.
- Blend or grind them using blender or mill/spice grinder respectively into powdery.
- Our millet meal is ready.
The most waited stage is here, let us complete the cuisine;
- In a boiling pot, put milk (you may use any liquid from milk, such like water), medjool and millet meal. Keep whisking to prevent flour clumps. Some like to add a pinch of salt for taste.
- Keep boiling for some minutes around 5 minutes once it starts to boil. Add more liquid to get needed porridge consistency. The dates will disintegrate and add a sweet taste.
- Add vanilla extract, boil a little and we are done.