Recipe: Ginger Millet Porridge

Serves 2-4

What is breakfast like at your house? Does one person eat more sugar than oatmeal? More syrup than pancake? That’s Mr. Picky. One day I fully expect him to eat a bowl of nothing but sugar. Meanwhile I just barely dust my breakfast with sweeteners. While eating, we take turns shaking our heads at each other’s crazy eating habits.

Today, take your sugar out for a spin on a bowl of millet porridge, an African treat. Particularly popular in central Africa, you can make this dish as sweet as you like (although the characteristic whole grain/bitter flavor will remain strong in millet) – or you can leave it unsweetened for a more savory dish.

Ingredients:

1 cup millet flour (available at African markets or some health food stores)
1/2 tsp grated ginger
1/8 cup sugar, plus extra as needed
1 cup water
1 1/2 -2 cups whole milk

cinnamon for garnish, to taste

Method:

Good morning sleepyhead! Rub the fog from your eyes. Grating a little fresh ginger will help awaken the senses. This is also the best way to get evenly sized bits – you know, so that they don’t blow your taste buds up.

Add the millet flour, ginger, and sugar to a bowl.

Whisk in the water until a smooth batter forms.

Add the batter to a small pot. Click on the heat and pour on 1 1/2 cups of milk. Bring the mixture to a simmer and cook until thickened. You must keep whisking this to avoid lumps and sticking – it works just like making custard or pudding. Add the rest of the milk if it gets too thick.

Serve with sugar and cinnamon on top. Eat with a gaggle of friends. People should do brunch more, don’t you think?

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Comments

  1. Hi Sasha,

    That porridge looks excellent :) It feels perfect for the weekend. Now, if I only had millet flour at home!
    That will have to be for another time.

    Have a great Sunday.

  2. Love your site and this totally novel idea!!
    i always said my mom traveled through cooking because we always ate food from all over the world, and she didn’t really get to travel much in her life. I’ve been an expat for 6 years (3 countries) and I’m totally obsessed with never eating the same thing!

    Just bought millet – bet I could grind it and try this porridge.
    Take care
    Nicole

  3. Charles Philip says:

    This is wonderful! I grew up drinking porridge for breakfast and sometimes late in the evening we took it as an appetizer. I wish you could send me some by mail! Good job.

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  1. [...] Porridge with Ginger [Recipe] Millet flour cooked until thick with milk, fresh ginger and sugar. Finished with a dusting of [...]

  2. [...] fried and served with porridges – either gari (made from cassava flour) 0r thick millet porridge [Recipe]. Filling and affordable, porridge is also served for [...]

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