Description
This Rwandan Banana & Sorghum Porridge is a wholesome and comforting breakfast dish that combines nutrient-rich sorghum flour with naturally sweet ripe bananas. Cooked on the stovetop to a creamy consistency, this porridge offers a naturally gluten-free, delicious start to your day, optionally enhanced with cinnamon and a touch of honey or maple syrup.
Ingredients
Scale
Main Ingredients
- 1 cup sorghum flour
- 2 ripe bananas, mashed
- 4 cups water
- 1/4 teaspoon salt
Optional Ingredients
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/4 cup milk or non-dairy alternative
Instructions
- Boil Water: In a medium saucepan, bring 4 cups of water to a rolling boil over medium-high heat to prepare the base for the porridge.
- Add Sorghum Flour: Reduce the heat to medium, then gradually whisk in the sorghum flour slowly to avoid lumps forming in the mixture.
- Cook Porridge: Stir continuously for 5-7 minutes, allowing the mixture to thicken to a smooth, porridge-like consistency without burning.
- Add Bananas and Salt: Mix in the mashed bananas and 1/4 teaspoon salt, stirring well to combine, and cook for an additional 2-3 minutes to blend flavors.
- Sweeten and Spice (Optional): If you prefer a sweeter taste, stir in honey or maple syrup, and add cinnamon for warmth and aroma.
- Add Milk (Optional): For a creamier texture, incorporate 1/4 cup of milk or your preferred non-dairy alternative and mix thoroughly until combined.
- Serve: Remove the saucepan from heat, let the porridge cool slightly, and then serve warm for a comforting meal.
Notes
- Use ripe bananas for natural sweetness and better texture.
- Constant stirring is essential to avoid lumps and prevent the porridge from sticking to the pan.
- Adjust sweetness to taste by adding honey or maple syrup as desired.
- To keep it vegan, use plant-based milk alternatives.
- This porridge is naturally gluten-free due to sorghum flour but always check flour packaging to confirm.
- Leftovers can be refrigerated and gently reheated with extra milk or water to restore creaminess.
