Sorghum porridge

🥣 Soft spoonable sorghum and pasteurised milk porridge with measured sugar, without peanuts.

Ingredients

• 120 g finely ground food-grade sorghum flour
• 700 ml drinking water
• 300 ml pasteurised whole milk
• 20 g sugar

Preparation

Mix flour with 200 ml taken from the measured cold water until no dry lumps remain.

Bring remaining 500 ml water to first boil in a pan, about 5 minutes.

Gradually whisk in slurry, lower heat and cook 10 minutes at gentle bubbles, stirring to bottom.

Add 300 ml milk and 20 g sugar, return to gentle simmer and cook about 5 minutes, stirring. Extend if required by flour or uneven heating.

Divide into 4 breakfast bowls and cool to a comfortable eating temperature. Spoonable and looser than firm asida.

Original family adaptation without peanuts, sesame, oil, fruit or yoghurt. Not a therapeutic formula or infant food.