Millet porridge
Fermented millet porridge is a traditional breakfast in Asia, Africa and Russia. Fermenting millet improves the digestibility of the grain and increases the nutritional value.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 cups 1x
- Category: Breakfast
- Method: Fermented
- Cuisine: Nigerian
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 cup of millet
- 5 1/2 cups of water (divided, chlorine-free)
- 1 Tbsp culture (optional, see section above for details)
Instructions
- Soak the millet in 2 cups of water for 24 hours. This will soften the millet and start the fermentation process.
- Drain the water from the millet, then grind it into a smooth paste.
- Mix the millet paste with 1 cup of water and put it in a glass bowl or jar for fermenting. You can add 1 Tbsp of culture at this point, but it isn’t required (see the section above for details). Cover with a tea towel and leave the millet to ferment in a warm location for 2-3 days. Stir at least once a day. After a few days, it will bubble and start to smell sour.
- To cook fermented millet porridge, scrape the millet paste and fermentation liquid into a pot. Mix with an additional 2 1/2 cups of water. Slowly bring to a simmer and cook for 15-20 minutes, stirring frequently. It will be very soft and creamy, with an almost gel-like consistency, when finished.
Notes
- Use a food processor or blender
to grind your millet.
- Ogi is traditionally quite soupy, if you want it thicker, more like cream of wheat, then reduce the cooking liquid by 1/2 cup.
- Millet porridge is perfect for all your favorite porridge toppings. Serve it with fresh or dried fruit or jam.Â
- Leftover ogi can also be added as a thickener for soups and stews.
to grind your millet.