This is a version of fufu, a starch food common as a staple throughout Africa south of the Sahara. 2 c. millet flour or fine white cornmeal You should be able to get millet flour at a good natural food store--or you can grind your own flour in your blender. If you have coarse cornmeal, regrind it in the blender or sift it. Gradually blend the flour w/4 c. cold water, mixing well to avoid lumps. juice of 1/2 lemon Add and let the batter stand for 15 minutes. Bring 1 c. water to boil in a large saucepan; gradually pour in your millet batter, stirring w/a wooden spoon 'til smooth. Reduce heat and cook, stirring, 'til porridge bubbles thickly. This is traditionally meant to be finger-food (takes the place of utensils, like the crust on a pizza: you take a bit of stiff porridge in your right hand and wrap it around a bit of stew), so it should be stiff--not "porridge" like oatmeal, but more like hot, somewhat moist bread-dough. Keep cooking and stirring after the bubbles start to form for about five minutes, 'til "thick, glossy, and smooth". Pour porridge into a mold or bowl and let stand 'til set (about 30 min.; it'll continue to thicken somewhat). Unmold and serve with stew.
Recipe from http://www.billabbie.com/recipes/fish.htm
