Ingredients

• 2-3/4 cups Water (divided)
• 2 cups Sorghum Flour

• 2 Tbsp Oil
• 1 Onion medium-sized, chopped
• 1 Bay Leaf
• 1/2 tsp Ground All Spice
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Ground Cayenne
• 1/4 tsp Ground Coriander
• 1/4 tsp Ground Black Pepper
• 3 oz Tomato Paste
• 1 can Diced Tomatoes (15oz can)
• 15 oz Tomato Sauce
• 2-1/2 cups Water (approximately)
• 1 tsp Salt
• 1 Tbsp Sugar

Instructions

1. Bring 2 cups of water to a boil. Meanwhile, make a smooth mixture from 3/4 cup cold water and 1/2 cup sorghum flour.
2. Pour the sorghum mixture into the boiling water and stir well. Reduce to a simmer over medium-low heat.
3. Add the remaining 1-1/2 cups sorghum flour to the simmering sorghum mix; stir and reduce heat to low.
4. Continue to stir and beat the mixture with a wooden spoon until very thick and pasty. This will cook up to a soft dough-like consistency in about 10 minutes. Over very low heat, cover the pot and let sit for 4 - 5 minutes, then stir.
5. Traditionally, boule is mixed and shaped with a wooden paddle that has been soaked in water but one may also use a flat wooden spoon.
   
   
   
   Remove the cooked boule with the soaked wooden paddle or spoon and shape into domes to serve. Serve hot and use wetted fingers to portion and eat.

1. Heat the oil in a medium saute pan over medium heat. Add the onion and cook until soft, about 10 minutes.
2. Add the spices and cook, stirring contantly, for 2 minutes. Then, add the tomato paste and cook, stirring constantly for another minute.
3. Add the diced tomatoes and tomato sauce, salt and sugar. Adjust consistency with water, up to 2-1/2 cups.
4. Let simmer over medium to medium-low heat until thickened and flavorful. Or, reduce heat to very low and let simmer for a few hours to intensify the flavors.
5. Remove from heat and pour into a communal bowl or individual dishes. Use pieces of boule to scoop up the flavorful tomato sauce.