1 1/4 cups of millet flour, 9 cups water
Mix 2/3 cup flour with 2 cups water and let stand overnight. Divide the dough into two parts. To one part of the dough, add the rest of the flour and stir until thickened. With the other part, prepare a thick porridge with 7 cups of salted boiling water. Add first half of dough and continue cooking both parts together, stirring until a smooth, sticky paste is formed. Test with fingers: they should come free. Serve hot or cold with soup.