Thiarkh (Millet Porridge)
Thiarkh is a traditional Senegalese millet porridge, often enjoyed for breakfast. This vegan version is naturally gluten-free and gently spiced, offering a comforting and nutritious start to your day. It can be customized with various toppings.
Una recepta original de Forkin
- Temps total
- 40 min
- Racions
- 4
- Dificultat
- Fàcil
Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 1 tassamillet, rinsed
- 3 tassawater
- 2 tassaplant milk, such as almond or soy
- 0,25 tassasugar
- 0,5 ctcinnamon, ground
- 0,25 ctnutmeg, ground
- 0,25 ctsalt
- 1 ctvanilla extract
garnish
- 0,5 tassafruit, chopped, for serving(opcional)
Estris
fine-mesh sieve · spoon · medium saucepan
Elaboració
Pas a pas
- 1
Rinse the millet thoroughly under cold water using a fine-mesh sieve.
Uns 2 min
Nota de cuina: Rinsing removes any bitterness from the millet.
- 2
Combine the rinsed millet and water in a medium saucepan.
- 3
Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
Uns 5 min
- 4
Cover the saucepan and simmer for 15-20 minutes, or until the water is mostly absorbed and the millet is tender.
Uns 20 min
Nota de cuina: Stir occasionally to prevent sticking.
- 5
Stir in the plant milk, sugar, cinnamon, nutmeg, and salt.
Uns 1 min
- 6
Continue to simmer, uncovered, for another 5-7 minutes, stirring frequently, until the porridge has thickened to your desired consistency.
Uns 7 min
Nota de cuina: If the porridge becomes too thick, add a little more plant milk or water.
- 7
Remove from heat and stir in the vanilla extract.
Uns 1 min
- 8
Serve warm, optionally topped with fresh fruit or other desired garnishes.
Conservació
Store leftover thiarkh in an airtight container in the refrigerator.
Reheat gently on the stovetop with a splash of plant milk or water until warmed through.