Maize porridge

Name: Maize porridge
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: RD Congo
Ingredients: 120 g fine edible maize flour, neither precooked nor fermented; 600 ml water: 200 ml cold for slurry, 400 ml to heat; 400 ml pasteurized whole milk: 100 ml for paste, 300 ml directly; 40 g pure unsweetened roasted peanut paste; 30 g sugar; 1 g salt; Up to 150 ml extra hot water, only for texture

🥣 A smooth maize, milk and peanut porridge, lightly sweetened, for four bowls.

Ingredients

120 g fine edible maize flour, neither precooked nor fermented
600 ml water: 200 ml cold for slurry, 400 ml to heat
400 ml pasteurized whole milk: 100 ml for paste, 300 ml directly
40 g pure unsweetened roasted peanut paste
30 g sugar
1 g salt
Up to 150 ml extra hot water, only for texture

Preparation

Check flour type, weigh dry ingredients and measure liquids.

Whisk flour with 200 ml cold water. Stir again before pouring because flour settles.

Heat 400 ml water with salt to a simmer. Pour in slurry while whisking and reduce heat.

Cook gently 15–20 minutes or longer according to flour packaging, stirring bottom until no raw taste remains; add reserve hot water if drying.

Meanwhile gradually smooth 40 g peanut paste with 100 ml milk. Keep remaining 300 ml milk separate.

Add diluted paste, 300 ml milk and sugar. Simmer gently five minutes, stirring bottom and preventing overflow.

Adjust to flowing, spoon-coating texture with reserve hot water only if needed; briefly return to simmer, remove heat and divide four bowls.

Cool about five minutes and stir each bowl; check eating temperature. Refrigerate leftovers promptly and use within 24 hours after thorough reheating with water.