PREPARATION METHOD
Preparing Burkina is usually in 2 phases. The first phase is making the MILLET COUSCOUS and the second is making the BURKINA itself
Let's take a look at MILLET COUSCOUS
In a bowl, mix together the millet, ginger powder and salt
Gradually add into by sprinkling in handful and mix together by rubbing the mixture in between your fingers until you achieve the desired texture. Please note that the texture should be like that of couscous or tiny rounded balls or spheres resembling little granules of sand.when the texture is ready, boil water over in saucepan. Transfer the millet grains onto a flat mesh strainer and put on top of the boiling water. Cover with a lid and let it cook by steam for 10 mins.
After 10 minutes, stir it up to ensure the couscous is cooked evenly cover it up with a muslin cloth or clean napkin,then the lid and let cook for 5-10 minutes more when cooked let it cool down completely .
BURKINA
PREPARATION METHOD PHASE 2
In a large bowl, add in Greek yogurt, whip cream and skimmed milk.Add vanilla extract and sugar mix well together
Add in your millet couscous as desired and mix well together
Your Burkina is ready
NOTE
1. If you do not millet on hand to prepare a millet couscous. You can purchase any pre-package couscous.
2. You can replace the full cream milk with condensed milk, however be mindful of the sugar content
3. If you can not find whole milk, you can make your own by using conversions below.
1 cup whole milk =1 cup of water + 3 tablespoons powdered
3/4 cup whole milk = 3/4 cup of water + 2 1/2 powder tablespoons powdered milk
1/2 cup whole milk = 1/2 cup of water + 1 1/2 TBS powdered milk
BURKINA INGREDIENTS
1. 2 Cups of millet flour
2. 500g Greek style yogurt
3. 300ml full cream milk
4. 1/2 cup of whole milk
5. 1 tablespoon ginger powder
6. Pinch of salt
Water for mixing
3 TBS sugar (or to your taste)
TOOLS NEEDED
Measuring cup and spoons
Mixing bowls
Flat mesh strainer
Saucepan with lid
Wooden ladle spoon
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