Porridge Four Ways

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!

Ingredients

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)
  • chives
  • cinnamon
  • 1 tsp sugar
  • 4-5 mushrooms
  • 1/2 onion
  • vegetable oil

Instructions

Porridge served at the Traditional Grains stakeholders meeting, photo by Michele Abbott, Pardee RAND

Porridge served at the Stakeholder Workshop

  1. 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.
  2. 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.