RECIPE : Creamy Millet Porridge with Caramelised Bananas
Although millet may be a lesser-known grain, it is considered one of the world’s oldest cultivated crops. It is gluten-free and packed with protein and anti-oxidants, making it a great alternative to other grains like couscous or rice.
Millet is on the come-back, as interest in ancient African grains rises and, as a crop, due to its fast-growing ability and drought-resistance. There are several types of millet of which we stock two:
Proso Millet - more well-known and with the highest protein and carbohydrate content.
Pearl Millet - grown here in Limpopo, native to India and the African savanna.
Not sure how to cook with millet? Try this simple and delicious proso millet recipe:
Creamy Millet Porridge with Caramelised Bananas
30 Minutes cooking time plus overnight soaking
Ingredients for Porridge
1 cup millet (soaked overnight)
1 cup coconut milk
3 cups water
Pinch of salt
Ingredients for Caramelised Bananas
2 tbs coconut oil
2 tbs honey
1 tsp cinnamon
Soak millet overnight in a pot of water to soften the grains and reduce the bitterness. It will also shorten the cooking time. In the morning rinse the grains under cold water. Add to pot with the coconut milk, water and salt. Simmer for about 20-30 minutes until soft. Stir every now and again so it does not get stuck at the bottom of the pan. Keep adding liquid if necessary until the grains are soft.
[An optional banana could be added at this stage for sweetness. Mash it in with a fork until it cooks away.]
Heat coconut oil, honey, cinnamon and a pinch of salt in a frying pan. Add banana slices and fry on both sides until golden brown. Add a splash of water to create a sauce. Be careful not to burn it.
Serve with crunchy buckwheat, peanut butter and extra honey, nuts and cinnamon.
Recipe by Wooden Spoon Kitchen