A delicious bowl of porridge do make the morning a lot more manageable and actually makes you want to face the day. Such a classic breakfast. with Mama’s Peanut butter ,and corn meal. Imagine all that in a bowl. together. Just perfect.
Even writing about this porridge makes me a little hungry.
What you will need
- 4 to 5 cups water (divided use
- 1 cup white cornmea
- 1 pinch salt
- Optional: peanut butter to serv
- Optional: sugar or sugar alternative to serve
How to make it
1. Take 1 cup of cornmeal or upfu and add it to a pot. Add 1 cup of COLD water to wet this and create a paste as pictured here.
2. Add boiling water and put the pot on a stove on high heat. The amount of water required will really depend on the type and quality of cornmeal, however for brands such as Indian Head, adding 3 to 4 cups of boiling water will do.
3. Bring the mixture up to a boil and reduce to a low heat to simmer for 15 minutes.
You will notice it thickens rapidly, if not as soon as the boiling water is added. Care should be taken at this stage and I highly recommend covering the pot with a lid as the mixture tends to bubble and pop, which could easily cause burns if contact is made with your skin.
4. It is a good time at the beginning of simmering to gauge whether you are happy with the thickness of the porridge. If it is too thick for your liking, then add a little bit of boiling water. Simmering for longer than 15 minutes will normally do no harm to your porridge, however, this can be disastrous for other types of porridge. Njera will normally become too liquidy if covered and simmered for too long.
5. Dish out the cooked porridge into a bowl and mix in 1 to 2 tablespoons of peanut butter until well incorporated. Add sugar to taste and enjoy with or without milk, and other toppings. I love mine topped with fruit.