Breakfast
Sweet Potato and Millet Porridge
The Quirky Foodster Team
Ingredients
- 150 g (1 cup) millet flour
- 200 g (1 medium) sweet potato, peeled and diced
- 1 litre (4 cups) water
- 60 ml (1/4 cup) condensed milk
- 1g (1/4 tsp) ground nutmeg
- 1g (1 pinch) salt
Method
- Boil the sweet potato in half the water until fork-tender, about 12 minutes.
- Mash the sweet potato directly in its cooking water until smooth.
- Whisk the millet flour with the remaining cold water to form a smooth slurry.
- Pour the slurry into the sweet potato pot, whisking constantly over medium heat.
- Simmer for 6-8 minutes until thickened, stirring to prevent sticking.
- Stir in condensed milk, nutmeg and salt, then serve warm.
Introduction: Combining millet with sweet potato is a common household practice in rural Guinea, where root vegetables extend and enrich grain-based porridges during the growing season.
Cultural Background: Combining millet with sweet potato is a common household practice in rural Guinea, where root vegetables extend and enrich grain-based porridges during the growing season. It is traditionally prepared by mothers early in the morning for children before school.
Tips: Sift the millet flour first to avoid lumps in the slurry. For a lighter porridge, thin with extra hot water before serving.
Variations: Use pumpkin in place of sweet potato. Sweeten with honey instead of condensed milk.
Storage: Keeps refrigerated for up to 2 days in an airtight container.
Reheating: Warm on the stove over low heat, stirring in a little water to restore texture.
Nutrition: Calories: 230 kcal | Protein: 5 g | Carbs: 45 g | Fat: 3 g | Fibre: 3 g
FAQs:
Q: Can I use millet grain instead of flour?
A: Yes, cook whole millet first until soft, then mash it in with the sweet potato.
Q: Is this suitable for babies?
A: It is a common weaning food in Guinea; simply thin it further and omit added sugar.
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