Millet porridge
Instructions
In a medium saucepan, bring the water to a boil. While the water heats, mix the millet flour with the milk.
Gradually whisk in the water the millet flour mixed with milk, stirring constantly to prevent lumps from forming.
Reduce the heat to low and continue to simmer the porridge, stirring frequently, for about 15-20 minutes, or until it reaches your desired consistency. It will thicken as it cooks.
Add a pinch of salt and sugar to taste. You can adjust the sweetness according to your preference.
Pour the porridge into bowls and serve hot.
Notes
If you have whole millet grains, you'll need to grind them into flour using a mortar and pestle, a grain mill, or a food processor. The fineness of the flour will affect the porridge's texture.
The cooking time may vary depending on the type of millet flour and your desired consistency. Adjust the amount of liquid to achieve your preferred consistency. For a thinner porridge, use more liquid. For a thicker porridge, use less.
A dollop of fresh milk or yogurt, or a little butter, is a common addition to the cooked porridge, providing extra richness and creaminess. Fresh or dried fruit can add sweetness and nutrients. Mangoes, bananas, and dates are popular choices.
In Africa, often baobab powder is mixed with water to create a tangy sauce to drizzle over the porridge. Other popular complemente is a simple peanut sauce made from ground peanuts, water, and spices can add a nutty flavor and protein.
Variations
Feel free to experiment with spices like ginger, cinnamon, or cloves to add extra flavor.
Source
Food in Africa