Step-by-Step Guide to Prepare Perfect Fermented Porridge from scratch

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fermented porridge from scratch. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Fermented Porridge from scratch is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Fermented Porridge from scratch is something that I’ve loved my whole life.

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! Porridge (historically also spelled porage, porrige, or parritch) is a food commonly eaten as a breakfast cereal dish, made by boiling ground.

To get started with this recipe, we must first prepare a few ingredients. You can cook fermented porridge from scratch using 3 ingredients and 4 steps. Here is how you cook 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. Prepare 2 ltrs Water
3. Make ready Sugar as required

Here is what the Dictionary by Dahl says about it: "Kissel is a sour starchy jelly. Sandor Katz, a self-described "fermentation revivalist," explains why fermented foods are essential for optimizing your health. Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch. Guryev porridge is a classic Russian dish.

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.

Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch. Guryev porridge is a classic Russian dish. Tender semolina combined with berries and nuts turn the dish into a dessert. Cornmeal porridge is a delicious traditional Caribbean dish. This popular meal is also known as Jamaican porridge or cog.

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