Bouillie de Maïs , also known as Corn Pap or Koukourou , is a creamy corn porridge traditionally made from specially produced cornmeal. The production of this cornmeal is complex, and I will explain it in more detail in another post. For today's recipe, however, the ready-made version, available in African grocery stores, is perfectly adequate.
During my childhood, maize porridge was a staple of our daily routine, especially in the combination with BHB (beignets, haricots, bouillie) – a classic dish familiar to anyone who grew up in Cameroon. Maize porridge became particularly memorable for me during Ramadan. At Iftar (breaking the fast), it was often served with fried plantains, enriched with peanut milk, rice, or both. It was always a treat to eat a warm bowl of maize porridge after the long hours of fasting.
I still live this tradition today. Whenever possible, I prepare a bowl of cornmeal porridge for Iftar, bringing a piece of home back into my everyday life. Even if my recipe doesn't evoke that feeling of home for you, it's still worth trying.
Have fun cooking and enjoying!
preparation
Pour approximately 150 ml of water into a saucepan and heat it (not boiling hot). Meanwhile, mix the cornmeal with about 100 ml of water until it reaches a milky consistency
Now add the cornmeal mixture to hot, but not yet boiling, water, turn down the heat and simmer for about 3 minutes over medium heat, stirring constantly.
Finally, add the sugar and a few drops of lemon juice, and stir well again.
Et voilà! Bon appétit!
Paf aka Koukourou aka Bouillie de Mais | Corn porridge
Ingredients
- 4 tbsp cornflour (specifically for porridge (from Afro shops))
- 2-3 tablespoons of sugar (to taste)
- a few drops of lemon juice
- 500 ml water
Instructions
Mix cornmeal:
- In a small bowl, stir the cornmeal with a little cold water until smooth and no lumps remain.
Cooking porridge:
- Bring approximately 500 ml of water to a boil in a pot.
- Slowly pour the prepared cornmeal mixture into the boiling water, stirring constantly with a whisk or wooden spoon to avoid lumps.
Let the porridge thicken:
- Reduce the heat to medium and simmer the porridge for about 5–7 minutes, stirring constantly, until it reaches a thick consistency. If the porridge is too thick, add a little more hot water.
- Add lemon juice and sugar:
- Remove the pot from the heat and stir in the lemon juice and sugar. Taste and adjust the sweetness as desired.
Serve:
- Enjoy the bouillie hot, traditionally with beignets or as a standalone snack.
- Tip: For an extra creamy consistency, you can add a splash of coconut milk or condensed milk before serving. Enjoy!
