Fermented Porridge from scratch
Fermented Porridge from scratch

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fermented porridge from scratch. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Full procedure on how to ferment and cook porridge from scratch. This fermented corn porridge, typically called "pap" (not that kind of pap!) is a staple in Cameroon and Nigeria. Whether eaten under Mami Makala's shade or Since the whether is getting colder here these days, I thought it would be perfect to show you guys how to make this corn porridge from scratch! Grains have been fermented for as long as they have been eaten.

Fermented Porridge from scratch is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Fermented Porridge from scratch is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have fermented porridge from scratch using 3 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Fermented Porridge from scratch:
  1. Take 1 ltr Freshly milled sorghum and millet flour mixed in cold water
  2. Get 2 ltrs Water
  3. Take Sugar as required

Fermented millet porridge is a traditional breakfast in a number of countries spanning Europe, Asia and Africa, where millet is an affordable and sustainable crop. Fermentation improves digestibility and increased the nutritional value of the millet, for a wholesome breakfast. But first, what is lacto-fermented porridge? Well, instead of cooking up our oats first thing in the morning as many people do, we let our porridge oats soak in a kefir (yoghurt will do) water mix and lacto-ferment overnight.

Steps to make Fermented Porridge from scratch:
  1. The starting point is the fermentation process. Put the sorghum millet mixture in a jar and close the lid tightly. Keep in a dark area and allow it to ferment for at least four days or more but don’t exceed six days as it will be too sour.
  2. After four days stir the mixture. In a large pot. Heat the water but before boiling point add in the flour slurry little by little as you stir vigorously with a wooden spoon.
  3. Allow it to come to a boil and reduce the heat. Simmer for 20 minutes then put off the fire. Allow to cool. Store in containers with tight fitting lids and use when needed. This can keep well for 1 week when refrigerated.
  4. When needed just pour out a batch into a saucepan and bring it to a boil about 5 minutes. Add sugar and enjoy this labor of love. The taste is totally different from the store bought sour brands and is definitely better.

But first, what is lacto-fermented porridge? Well, instead of cooking up our oats first thing in the morning as many people do, we let our porridge oats soak in a kefir (yoghurt will do) water mix and lacto-ferment overnight. Guryev porridge is a classic Russian dish. Tender semolina combined with berries and nuts turn the dish into a dessert. Akamu is a breakfast porridge that is very common in most African countries.

So that’s going to wrap it up for this special food fermented porridge from scratch recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!