Difference between revisions of "Breakfast Porridge"
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* 2 tablespoons [[Granulated sugar|Sugar]] | * 2 tablespoons [[Granulated sugar|Sugar]] | ||
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# Mix [[flour]] with ½ cup [[water]]. Place in a covered container and let stand 24 – 48 hours in a warm place (for unfermented porridge this step is omitted). Bring remaining [[water]] to boil and add the fermented [[flour]]. Boil for 10 - 15 minutes until smooth and thick Add [[sour milk]], stir, and boil for 1-2 additional minutes (commonly an extra cup of [[water]] is added in step 3 and this step is omitted). Sprinkle with [[Granulated sugar|Sugar]] and serve hot for breakfast or lunch. | # Mix [[flour]] with ½ cup [[water]]. Place in a covered container and let stand 24 – 48 hours in a warm place (for unfermented porridge this step is omitted). Bring remaining [[water]] to boil and add the fermented [[flour]]. Boil for 10 - 15 minutes until smooth and thick Add [[sour milk]], stir, and boil for 1-2 additional minutes (commonly an extra cup of [[water]] is added in step 3 and this step is omitted). Sprinkle with [[Granulated sugar|Sugar]] and serve hot for breakfast or lunch. | ||
Latest revision as of 08:04, 14 July 2012
Description
Ingredients
- 1 cup sorghum / pearl millet meal
- 3 - 4 cups water (adjusted to individual consistency preferences)
- 1 cup sour milk (water may be used instead)
- 2 tablespoons Sugar
Procedures
- Mix flour with ½ cup water. Place in a covered container and let stand 24 – 48 hours in a warm place (for unfermented porridge this step is omitted). Bring remaining water to boil and add the fermented flour. Boil for 10 - 15 minutes until smooth and thick Add sour milk, stir, and boil for 1-2 additional minutes (commonly an extra cup of water is added in step 3 and this step is omitted). Sprinkle with Sugar and serve hot for breakfast or lunch.
