Coup de Foudre Recipe Inspirations

• 500 g millet flour
• 250 g all-purpose flour
• 200 g sugar (adjust to your taste)
• 1 pinch of salt
• 2 packets vanilla sugar
• 7 g active dry yeast (dissolved in a little warm water)
• 1 packet baking powder (about 10–11 g)

Grated nutmeg (optional)

750 ml warm milk or water (add gradually until the batter reaches the desired consistency)

Vegetable oil for deep frying

1️⃣ Activate the Yeast

Dissolve the active dry yeast in a small amount of warm water.

Let it rest for 5 to 10 minutes, until it becomes foamy.

2️⃣ Mix the Dry Ingredients

In a large mixing bowl, combine:

• Millet flour
  
• All-purpose flour
  
• Sugar
  
• Vanilla sugar
  
• Salt
  
• Baking powder
  
• Grated nutmeg (optional)

3️⃣ Prepare the Batter

Add the activated yeast to the dry ingredients.

Gradually pour in the warm milk or warm water while mixing continuously until you obtain a smooth, well-combined, fairly thick batter.

4️⃣ Let the Batter Rise

Cover the bowl and let the batter rise for 30 to 45 minutes in a warm place.

5️⃣ Fry the Doughnuts

Heat the oil.

Using a spoon or your hands, carefully drop small portions of batter into the hot oil.

Fry for 2 to 3 minutes on each side, until the doughnuts are golden brown.

6️⃣ Drain and Enjoy

Transfer the doughnuts to paper towels to remove any excess oil.

Serve warm and enjoy their soft texture and delicious flavor. 😋

For the Peanut Sauce

• 700 g beef, veal, or lamb, cut into pieces
• 250 g peanut butter (unsweetened)
• 50 ml peanut oil or any vegetable oil
• 2 onions
• 3 tablespoons tomato paste
• 6 garlic cloves
• 1 bell pepper
• 3 green onions (scallions)
• 1 cup black-eyed peas
• 1 tablespoon vinegar
• Salt, black pepper, and chili powder, to taste
• Beef bouillon or beef seasoning (optional)
• 2 to 3 liters of water, adjusting the amount to achieve the desired sauce consistency

For the Millet Couscous

• 500 g millet couscous (Thiéré)
• Water for moistening and steaming

Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Servings: 4 to 6 people
Difficulty: Intermediate
Course: Traditional Main Dish

2 cups cracked millet
2 salmon fillets
Cucumber, tomatoes, onion, and bell peppers
Fresh mint, cilantro, and parsley
Olive oil and fresh lemon juice
Salt and black pepper
Optional: ½ cup cooked black-eyed peas
Optional: ½ cup cooked mixed vegetables, well drained

Rinse the cracked millet and, if desired, soak it for 10 minutes. Cook until light and fluffy. Halfway through cooking, gently fluff it with a fork, then add a drizzle of oil, a pinch of salt, and a little water if needed.

Prepare the fresh vegetables and herbs. Cook the salmon, then gently flake it into bite-sized pieces.

Combine the cooled cracked millet with the vegetables, fresh herbs, and lemon dressing. If desired, add the black-eyed peas and the mixed vegetables. Top with the flaked salmon just before serving.

Finishing Touch

Garnish with a few extra fresh herbs, a squeeze of fresh lemon juice, and a light sprinkle of freshly ground black pepper before serving.