The dough is obtained by dissolving corn or millet flour in a cauldron of water placed on the fire, the whole is mixed throughout the cooking time using a spatula (esplene) and, when cooked, the porridge is cooled in bowls.
The cruchade was very...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.