Making Moni by Djibril Kassogue

Millet porridge (Moni) holds an important place in the diet and cultural heritage of Mali and several other regions of West Africa. Beyond its nutritional value, it is strongly associated with social and family events. It is regularly prepared and served at weddings, baptisms, after breaking the fast during Ramadan, and at funerals. Outside of these occasions, it is also a staple food in many households. It is often eaten for breakfast, as it provides energy and a feeling of fullness, making it a suitable meal to start the day well.Over time, its consumption has become a true cultural tradition, passed down from generation to generation.

An essential aspect of porridge preparation is fermentation. This step plays a crucial role in the quality of the final product. Indeed, fermentation allows the development of characteristic aromas and the slightly tangy taste appreciated by consumers. Without this process, the porridge would lack the distinctive flavor that makes it so popular. Fermentation also helps improve certain nutritional properties and the digestibility of the Moni.

Making Moni

Step 1:

The preparation of millet porridge begins by washing the millet, then soaking it for thirty minutes.

Step 2:

A little peeled ginger can be added to the millet for those who prefer to prepare the porridge with ginger. Then, the millet is taken to the mill to be ground or pounded. After grinding, the millet flour is obtained.

Step 3:

A small amount of water is added to the millet flour and mixed well. This forms a paste. The paste is then covered in a container and left to rest for about five hours (remember that ambient temperature in Mali is 28-32 °C). During this time, it ferments.

Step 4:

A portion of the fermented paste is taken and placed in a calabash (dried, hollowed out shell of a fruit, used as a container). A little millet flour is added, then mixed to form small balls. The number of balls depends on the desired quantity. If the quantity is small, this step takes about 5 to 10 minutes.

Step 5

Water in a pot is placed on the fire for about 20 minutes. When the water starts to boil, the balls are added, along with a few drops of lemon, and left to cook for 10 minutes. Then, when the balls are partially cooked, the remaining fermented paste is taken, a little water is added to make it more liquid, and it is poured into the pot. It is left to cook for another 20 minutes. At the end, the porridge is ready.

Step 6:

The porridge is then consumed. Depending on personal preference, sugar or milk can be added or it can be eaten plain. However, it is commonly consumed with milk and sugar.