Can I start today’s blog post with a riddle?
Question: What do you call couture porridge?
Answer: Haute- meal.
I knew you’d get it, LOL!
Porridge is a popular breakfast option in many cultures around the world. It is also a good meal for weaning babies, convalescing adults and anyone struggling with a solid food diet.
There are many ways and options for making porridge. In our culture, we like it fresh but also fermented . We call it “ucuru wa mukio. You can read more about it here.
I love fermented porridge, it is full of good bacteria, as well as nutrients. It is usually served on festive occasions and also to breastfeeding mothers, as it is believed to boost milk production. I remember when I got my first born, my grandmothers as well as my mother in law made me some. At one time I had three full jerrycans of fermented porridge. That’s almost 100 litres! I loved it.
I am yet to try making some fermented porridge for myself from scratch, but it is definitely on my to do list.
Porridge is a great breakfast option. It is usually rich in carbohydrates, making you fuller for longer, regulating your appetite as a result. It is rich in fibre, boosts immunity, and abundant in various minerals and vitamins too. For example, did you know finger millet is one of the richest plant sources of calcium, as compared to other cereals? Porridge is a great way to indulge in our whole grains and get all the amazing benefits in one go.
My usual porridge options range from amaranth flour porridge, oatmeal, millet, rice, flour, pumpkin flour porridge and even green banana porridge which I have already shared here.
I have attached a video below of how I make my oatmeal sometimes.
This was a decadent, delicious bowl. Yum!
If using porridge flour, I usually boil 3 cups of water on the stove top. In a small bowl, I mix 6 tbsp of the porridge flour with another cup of cold water to get a thick, smooth paste. I then add the paste to the boiling water and stir with a wooden spoon till it thickens to my liking. I let it simmer on low for about 10 or so minutes then add some milk or peanut butter, if using. This makes enough porridge for 3-4 people.
I sweeten my porridge with honey though sugar also works well, but when using sugar I add it in while still on the stovetop so it can dissolve completely.
Porridge bowls are quite versatile so you can play around with your preferred flavours and toppings.
Other add ons once I pour some porridge into my bowl are chia seeds, baobab powder, black seed powder, desiccated coconut, chocolate flakes, moringa powder. Nuts and seeds work well too, as do chopped fresh fruit or dried fruit. Banana, raisins, passion pulp, mango cubes add yummy flavours, interesting texture and added colour and nutrients to your porridge bowl. Work with what you like and have on hand. 🤗
Porridge is a perfect comfort food to me, especially on cold, dull mornings, during the rainy season and anytime I feel I am missing home. A bowl of thick porridge works wonders in lifting my mood.
Here are other delicious breakfast ideas worth checking out.
Do you like porridge, how do you make yours?
2 thoughts on “Porridge. A perfect comfort food.”
Nice post! i miss the ucuru wa mukio!
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Thanks Bro. I miss the fermented one too. Need to learn how to make it.