Porridge de Mil
The Quirky Foodster Team
Ingredients
- Millet flour — 150 g (1 cup)
- Water — 750 ml (3 cups)
- Milk — 250 ml (1 cup)
- Sugar, or to taste — 50 g (1/4 cup)
- Of salt — pinch
- Ground cinnamon (optional) — 1/4 tsp
Method
- Whisk the millet flour into a small amount of the water to form a smooth slurry.
- Bring the remaining water and milk to a gentle simmer in a saucepan with the salt.
- Slowly pour in the millet slurry, whisking constantly to avoid lumps.
- Reduce heat and simmer 10-12 minutes, stirring often, until thick and smooth.
- Stir in the sugar and cinnamon if using.
- Serve hot in bowls.
Introduction: A warm, comforting millet porridge, a traditional and nourishing Senegalese breakfast.
Cultural Background: Millet has long been a staple grain across Senegal, and this simple porridge, often flavoured with a little sugar or milk, remains a common way to start the day, especially in rural households.
Tips: Whisk continuously as the millet slurry is added to prevent lumps. Adjust the milk to water ratio for a richer or lighter porridge.
Variations: Top with fresh fruit or a drizzle of honey for extra sweetness; use only water for a dairy-free version.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop with a splash of milk or water, stirring until loosened.
Nutrition: Approx. 210 kcal, 5 g protein, 36 g carbohydrate, 5 g fat per serving.
FAQs:
Q: Where can I find millet flour?
A: African grocers and health food stores commonly stock millet flour.
Q: Can this porridge be made with whole millet grains instead of flour?
A: Yes, though it will need to be cooked longer and may have a coarser texture.
- Millet flour — 150 g (1 cup)
- Water — 750 ml (3 cups)
- Milk — 250 ml (1 cup)
- Sugar, or to taste — 50 g (1/4 cup)
- Of salt — pinch
- Ground cinnamon (optional) — 1/4 tsp
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