Millet and peanut porridge

Name: Millet and peanut porridge
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Burundi
Ingredients: 120 g — food-grade millet flour; 70 g — unsweetened pure peanut paste; 800 ml — drinking water; 200 ml — pasteurised milk; 20 g — sugar; 1 g — fine salt

Millet and peanut porridge — A clearly measured home version for the Burundi collection. Follow the listed ingredients and method; this recipe does not claim an exclusive origin.

Ingredients

120 g — food-grade millet flour
70 g — unsweetened pure peanut paste
800 ml — drinking water
200 ml — pasteurised milk
20 g — sugar
1 g — fine salt

Preparation

Mix flour with about one third of the measured cold water.

Heat remaining water and stir in the slurry.

Simmer gently 15 minutes, stirring the bottom.

Add pasteurised milk; if peanut paste is listed, loosen it with hot liquid before adding.

Cook another 5–10 minutes until fully cooked and pourable.

Add listed sugar and a little salt.

Adjust with a little hot water if needed and serve warm, not scalding.