Most Authentic Ugandan Millet Porridge with Tamarind
Millet tamarind porridge is what I enjoyed eating throughout my childhood. So, when I came to the UK, I lost that privilege. For years, I didn't know I could get the ingredients from the UK. The only time we got to eat it once in a while was, when someone comes for a visit from Uganda and brought it for us. I gradually introduced it to the children and they too, started enjoying it. When I finally discovered I could get the ingredients from the Asian shops in the Uk, our lives completely changed! Now it is our absolute favourite Ugandan breakfast and every member of the family loves it. We hope you try this unique breakfast and grow to love it too.
Ingredients
Equipment
Method
PREPARATION
- Wash your hands
- Unshell the tamarind
- Rinse out the shelled tamarind with cold tap water
- Place them in the saucepan
- Add 1 cup of hot water to the pan and boil for 5 minutes
- Turn off the fire and drain out the hot tamarind juice into the jar
- Add 1 cup of cold water onto the tamarind
- Wash your hands
- Squash the boiled tamarind with your hand to extract the tamarind paste
- Pour the juice into the jar
- Add half a cup of cold water again, mix and pour out the juice into the jar
- Get rid of the seeds and wash the saucepan clean.
- Sieve the juice back into the pan and add the millet flour
- Mix well to a smooth consistency
- Strain it carefully into the jar, leaving some residue in the pan
- Add half a cup of cold water and drain gently leaving the bits with the soil in the pan
- Wash it off and now pour the jar content into the clean saucepan
COOKING THE PORRIDGE
- Turn the cooker on and place the saucepan on the fire
- Start mixing it immediately with your wooden spoon continuously
- Ensure you have hot water in the kettle to keep adding little by little in case it starts thickening too fast
- Once it starts bubbling, you can relax a bit and add your sugar or honey if your prefer.
- Add the peanut and sesame butter, mix well
- Turn off the fire and serve
Video
