Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sour porridge of a mixture of millet, sorghum and ground nuts. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Description: Sorghum and Millet are ancient grain that is full essential Vitamins and Mineral. Fermenting together a mixture of three parts uncooked and one part Mix the grains with ground baobab leaf powder and other ingredients such as peanut paste, okra, etc. Whisk in between to ensure it stays smooth.
Sour porridge of a mixture of millet, sorghum and ground nuts is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Sour porridge of a mixture of millet, sorghum and ground nuts is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sour porridge of a mixture of millet, sorghum and ground nuts using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sour porridge of a mixture of millet, sorghum and ground nuts:
- Make ready 1/4 kg grinded millet, sorghum and ground nuts flour
- Get 6 cups water
- Get 6 teaspoon full sugar
- Prepare 1 large fresh lemon
- Make ready Milk (optional)I didn't add milk in this because it was out of
Kenyan women consume ugali, which is made from a mixture of sorghum and finger millet flour. Grits is ground-corn porridge traditional prepared by Native Americans and which survived until today as a traditional food. It is eaten as a part of a breakfast and is very similar to polenta. Chatang is a Chinese porridge made of sorghum flour, broomcorn millet, proso millet flour and glutinous millet.
Instructions to make Sour porridge of a mixture of millet, sorghum and ground nuts:
- Add the six cups of water in a cooking pot and let it boil.
- In a different bowl, mix your flour with water til you get a very smooth texture.
- When the water boils, add the flour and stir continuously until it starts bubbling.
- Add water along the stiring to get your desired thickness. (at this point if you have your milk, you can as well add)
- After 5 mins of boiling add the sugar and the lemon juice.
- Your porridge is ready for an evening, after work.. So tasty
Sorghum and millet's genetic resources are conserved at many centers around the world. One of the major organizations which maintain sorghum and Sorghum whole grain or grain with pericarp can be boiled and consumed. Generally. grain is ground into flour and made into porridge (in Africa) or. Millets - Types of Millets, Benefits, Nutrition Information. Millets - Millets or Siruthaniyam varieties are all about today post.
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