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CousCous in Gambia is not what westerners are normally used to; CousCous (or simply Cous) is Millet, a small seeded type of grain. Ruy, or more commonly CousCous Porridge, is another typical breakfast – more commonly eaten in the rural villages where cous is grown for local consumption.

45 Minutes



500 grams millet flour

3 litres water

1 teaspoon salt

4 tablespoons sugar


1. Mix the flour with a little water and knead until a dough is formed – this prevents lumps.

2. Bring the rest of the water to a boil, then gradually add the cous dough in small pieces, stirring constantly.

3. Once all the dough has been added, boil for 3 minutes on high heat, stirring constantly.

4. Reduce the heat and simmer for 30 minutes on low heat, the porridge will go clear.

5. Allow to cool, then serve with sugar.

If you cannot find Millet flour, blend some millet grain in a food processor until it has the consistency of flour. Instead of sugar, try with honey, jam, peanut butter or concentrated milk.

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