Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Millet | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup millet flour
- 3 cups water
- Salt , to taste
- 1 tablespoon vegetable oil
Directions
In a saucepan, bring the water to a boil .
Gradually add the millet flour to the boiling water, stirring continuously to prevent lumps from forming.
Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.
Add a pinch of salt to taste and continue stirring.
Remove the saucepan from the heat and allow the porridge to cool down to room temperature.
Once the porridge has cooled, cover it with a clean cloth and leave it to ferment overnight or for at least 8 hours. This fermentation process enhances the flavor and nutritional profile of the porridge.
The next morning, heat the vegetable oil in a separate pan.
Pour the fermented millet porridge into the pan and heat it over medium heat, stirring continuously until it reaches the desired consistency. You can add more water if you prefer a thinner consistency.
Serve warm in a bowl.