Best La Bouillie Africa Recipes

La Bouillie (Africa) image

Provided by Queen Dana

Categories Breakfast

Time 45m

Yield 3 serving(s)

Number Of Ingredients 8

4 cups water
1 cup rice (you can also use wheat)
3 tablespoons natural-style peanut butter
3 tablespoons wheat
millet or cornflour
juice from one whole lemon
milk, as desired
sugar, as desired

Steps:

In a large sauce pan, bring 3 cups of the water to a boil. Add rice.
In a bowl, combine peanut butter with remaining cup of water. Stir until peanut butter is nearly all dissolved. Add mixture to cooking rice. Allow water to return to a boil and add the wheat, millet or corn flour.
When cereal nears desired thickness, remove from heat, stir in lemon juice and cover.
Add milk and sugr to achieve desired sweetness and thickness.
Serve warm.

Nutrition Facts : Calories 363.1, Fat 8.6, SaturatedFat 1.8, Sodium 13.1, Carbohydrate 62.5, Fiber 3.2, Sugar 1.5, Protein 9.4

Tarte A La' Bouillie' image

Provided by donna morales

Categories Pies

Number Of Ingredients 14

2 tsp baking powder
4 1/2 c sifted flour
1 tsp baking soda
2 c sugar
1 stick margarine
1 stick butter room temperature
2 tsp vanilla flavoring
4 eggs
FILLING
2 qt milk
1 1/2 c sugar
2 eggs
6 Tbsp cornstarch, heaping tablespoons
1 tsp vanilla

Steps:

1. Cream butter, margarine and sugar. Add the eggs and mix well. Mix in the milk. Next add all the dry ingredients, folding in gradually. Put in the fridge for about one hour as this makes it easier to roll. Roll on floured waxed paper to desired pie plate size. Fill the crust with the custard, then add strips of dough across the top. Bake in a 400º oven until golden brown. Cool.
2. FILLING: Mix all ingredients and cook until thickened custard. Cool and then pour into pie shell.