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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 40 min
- Porcje
- 4
- Trudność
- Łatwy
Informacja o alergenach: może zawierać mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 1 szklankamillet, rinsed
- 3 szklankawater
- 2 szklankaplant milk, such as almond or soy
- 0,25 szklankasugar
- 0,5 łyżeczkacinnamon, ground
- 0,25 łyżeczkanutmeg, ground
- 0,25 łyżeczkasalt
- 1 łyżeczkavanilla extract
garnish
- 0,5 szklankafruit, chopped, for serving(opcjonalnie)
Sprzęt
fine-mesh sieve · spoon · medium saucepan
Sposób przygotowania
Krok po kroku
- 1
Rinse the millet thoroughly under cold water using a fine-mesh sieve.
Około 2 min
Wskazówka kucharza: 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.
Około 5 min
- 4
Cover the saucepan and simmer for 15-20 minutes, or until the water is mostly absorbed and the millet is tender.
Około 20 min
Wskazówka kucharza: Stir occasionally to prevent sticking.
- 5
Stir in the plant milk, sugar, cinnamon, nutmeg, and salt.
Około 1 min
- 6
Continue to simmer, uncovered, for another 5-7 minutes, stirring frequently, until the porridge has thickened to your desired consistency.
Około 7 min
Wskazówka kucharza: If the porridge becomes too thick, add a little more plant milk or water.
- 7
Remove from heat and stir in the vanilla extract.
Około 1 min
- 8
Serve warm, optionally topped with fresh fruit or other desired garnishes.
Przechowuj prawidłowo
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.