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.
En original opskrift af Forkin
- Tid i alt
- 40 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
Allergenoplysninger: kan indeholde mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1 kopmillet, rinsed
- 3 kopwater
- 2 kopplant milk, such as almond or soy
- 0,25 kopsugar
- 0,5 tsk.cinnamon, ground
- 0,25 tsk.nutmeg, ground
- 0,25 tsk.salt
- 1 tsk.vanilla extract
garnish
- 0,5 kopfruit, chopped, for serving(valgfrit)
Udstyr
fine-mesh sieve · spoon · medium saucepan
Fremgangsmåde
Trin for trin
- 1
Rinse the millet thoroughly under cold water using a fine-mesh sieve.
Ca. 2 min.
Kokkens note: 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.
Ca. 5 min.
- 4
Cover the saucepan and simmer for 15-20 minutes, or until the water is mostly absorbed and the millet is tender.
Ca. 20 min.
Kokkens note: Stir occasionally to prevent sticking.
- 5
Stir in the plant milk, sugar, cinnamon, nutmeg, and salt.
Ca. 1 min.
- 6
Continue to simmer, uncovered, for another 5-7 minutes, stirring frequently, until the porridge has thickened to your desired consistency.
Ca. 7 min.
Kokkens note: If the porridge becomes too thick, add a little more plant milk or water.
- 7
Remove from heat and stir in the vanilla extract.
Ca. 1 min.
- 8
Serve warm, optionally topped with fresh fruit or other desired garnishes.
Bevar den gode smag
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.