Porridge Four Ways
At our Stakeholder Workshop, Golf Course Hotel Executive Chef Robert Mulandi prepared four types of porridge: original; soy sauce & chives; cinnamon & sugar; and mushrooms & onions. The cinnamon & sugar received the highest rating, but tastes vary — try for yourself and see what you prefer!
The following ingredients make one portion; multiply as needed.
- millet flour
- 1 Tbsp. coconut oil
- water (just enough)
- soy sauce (for the soy sauce porridge)
- 1 tsp sugar
- 4-5 mushrooms
- 1/2 onion
- vegetable oil
- Mix millet flour with water in lukewarm water in a deep cooking pot, stir well until all the flour has dissolved and there are no lumps.
- Place the mixture over medium flame and keep stirring continuously until the mixture starts thickening. If too thick, add water to achieve a thick but pourable consistency. Leave to boil for at least 5 minutes then lower the heat.
Soy Sauce and chives variation:
- Add about 1 tsp. soy sauce and 1 Tbsp. of chopped chives or green onions then stir until uniformly mixed.
- Cook on low heat for 2 minutes then remove from fire and serve while still hot, or cool to desired temperature.
Cinnamon and sugar variation:
- Add a dash of cinnamon and 1 tsp. of sugar, or more to taste.
- Stir in the ingredients, cook for 2 minutes, remove from the fire and serve.
Mushroom and onion variation:
- Chop mushrooms and onions.
- Stir fry the onions in oil then add mushrooms and let cook until the mushrooms are soft and onions translucent and begin to brown.
- Season with some salt and pepper and ½ tsp. fresh grated ginger (optional). Stir into porridge and cook over low flame until consistency thickens a little.
- Remove from fire and serve.