Breakfast Bowl of Millet has become one of my favourite foods of late.
Oatmeal or quinua and simple cereals can end up boring if eaten day after day for breakfast. One may need variety to spice their first meal of the day and this is normal.While millet is naturally gluten-free, its low level of glycemic index works as a positive as it keeps your blood sugar level stable.
The other day I cleaned my kitchen drawers and found some millet flour that has been there for a while. Today I decided to make some millet porrridge. My grandmother’s favourite. Yes, porridge! I know, you might hate it like my children. It was never palatable for them even as small children. I remember when they were babies, I had to force any type of porridge down their throats. Now if I explain the health benefits of millet porridge porridge to them, they just smile, shake their heads and say, “Mum and healthy eating.”
If you’ve never cooked or eaten millet porridge you’ll be surprised that if cooked the way I usually do, it can have a creamy smooth creamy texture and tastes pleasantly. The texture is far much better than that of pap (thick porridge) made out of the same. For me, millet pap tastes sandy and slightly bitter. The difference is quite amazing. With this in mind, I therefore make sure my porridge is not thick but washy washy. To thicken it to your taste you can add some fresh bread crumbs.
How I Cook Millet Porridge
(Make 2 servings – feel free to add your own flavour and sweetner to your taste)
You need: 1/2 small cup millet flour
- 1/2 tsp salt
- 2 cups water (you may prefer to use 1 cup milk and 1 cup water)
- 2 to 3 tbsp of honey
- 2 tbsp lemon juice (freshly squizzed)
- 1/2 tsp cinnamon powder
- 4 mint leaves (you can use dried powdery one if there is no fresh leaves)
- 1 tbsp butter
- handful of raisins or cranberries
How to Proceed: In a medium-sized pot, pour one cup of cold water or milk add flour bit by bit, stirring as you go. Stir until mixture is smooth.
Put on the stove and continue stirring as the mixture warms up until it comes to boil (this helps to prevent lumps).
When it starts thickening add more (boiling) water or milk to your preferred thickness and keep on stirring.
Add all other ingredients – excluding raisins (if using raisins add them at the end of cooking).
Cover and cook on ‘low’ for 15 to 20 minutes, (You may occasionally uncover the pot to stir or add more boiling water as you like).
Millet porridge should be bubbly to a little bit thick now. You can work on it until desired texture and taste is achieved.
Turn off the heat and stir in raisins or cranberries. You can also add bread crumbs if you like.
Enjoy. After this tasty and nutritional breakfast you are ready to start your day.
Zimbabwean-Style Nuts and Maize
For a filling and chewy snack, you may like to try the Zimbabwean style round nuts & maize. Cooking here is simple boiling both ingredients together on medium heat for about two and half hours. Adding peanuts into the mixture adds to the wonderful taste. I like using pre-cooked and sun-dried maize because it has sealed all its flavours and it tastes as if it’s freshly harvested.
For tea green tea has always been a favourite. But a few months ago I discovered a naturally detoxifying tea. It is called iaso tea. It has a gentle taste. I’m loving it!
Picure: Elizabeth Ntopi
This tea also helps you to lose weight effortlessly as it cleans your digestive system .It is a 100% organic tea that aids digestion and promotes cardiovascular health.
If you would like to give iaso tea a try click the link below, where it says ‘click here’.
When you are still there click shop to go to the shopping place and please make your selection.
Select: I am a new customer and click ‘next’
You will be asked for the enroller number of the person who referred you to the site below. That is where you fill in my Enroller ID/ referral number before you shop: 7611531
For more information about this tea CLICK HERE
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