We're nearing the end of Ramadan. Just one more day of fasting and then it's over for this year. To conclude my Ramadan special series, here's another recipe for corn porridge.
As explained in a previous post, maize porridge in all its variations is a must-have for breaking the fast here in Cameroon. There are so many variations that you could fill the whole month with it.
No Ramadan without corn porridge
This time I cooked the classic version with milk instead of water. At first glance, there's not much difference. The milk version tastes a bit better, though. To liven it up, I sprinkled a handful of roasted peanuts on top and garnished it with a slice of lemon. It not only looks delicious, but tastes just as good. The best part is that, thanks to the milk and peanuts, this cornmeal porridge is rich in valuable vitamins and minerals. It warms the body after a long day of fasting and gives the soul a feeling of contentment and comfort.
Therefore, for me, this is the number 1 Ramadan dish!
The whole thing as a video
And as a download…
Corn porridge with fresh milk, honey and roasted peanuts
Ingredients
- 2 tbsp ready-made cornmeal paste (from the Afro shop)
- approx. 300 ml milk
- 2-3 tablespoons of honey
- 1 lime
For the topping
- roasted peanuts (or roasted peanuts)
Instructions
- Mix the cornmeal paste in a bowl with 4 tablespoons of water and strain through a sieve into a small bowl
- Put the milk and honey in a small saucepan, bring to a boil, then reduce the heat
- Gradually add the cornmeal mixture to the hot milk while stirring constantly, and simmer for about 3 minutes while stirring constantly
- Just before serving, drizzle with a few drops of lime or lemon juice, transfer to a bowl, scatter the roasted peanuts over the top, and enjoy hot!
