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Friday 30 October 2026 16:45:09 GMT
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#‌မြွေကဘေးနားကသူငယ်ချင်းဆိုတဲ့ဟာတေလောက်ကြောက်ဖို့မကောင်းဘူး🤌😂😂
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This is the best algernative to oatmela. Sorghum and millet are some of the oldest domesticated crops from the African continent. They are quite drought resistant (domesticated in the Sahel region of west Africa — bordering the Sahara Desert) and are very important sources of food for millions of Africans till this day. Sorghum stems are used to colour our food in Ghana while the grains are used for porridges, swallows and alcohol in East Africa. Sorghum is known to be high in magnesium, manganese and B Vitamins. Millet For one serving (i like to make these fresh each day but you can certainly double or triple the recipe) 1/3 cup total of dry millet and sorghum mix (i mixed parts millet and sorghum) You can use only millet or only sorghum 2 cups of water 1 medjool date 1/4 tsp of cinnamon 1/8 tsp nutmeg 1/8 tsp cloves 1. Soak the grains overnight 2. Drain and wash well 3. Blend with 2 cups of water and 1 date for about 15 seconds (the longer you blender the smoother the porridge consistency) 4. Pour into a pot and bring to a oil at medium to high heat. Keep an eye on the porridge and whisk to avoid any clumps 5. Once at a boil, lower the heat and let the porridge cook till thicken (takes about 10-15minutes) 6. Serve with choice of toppings and sweetener . . . . #vegan #glutenfree #porridge #millet #sorghum #westafricanfood #AfricanFood
This is the best algernative to oatmela. Sorghum and millet are some of the oldest domesticated crops from the African continent. They are quite drought resistant (domesticated in the Sahel region of west Africa — bordering the Sahara Desert) and are very important sources of food for millions of Africans till this day. Sorghum stems are used to colour our food in Ghana while the grains are used for porridges, swallows and alcohol in East Africa. Sorghum is known to be high in magnesium, manganese and B Vitamins. Millet For one serving (i like to make these fresh each day but you can certainly double or triple the recipe) 1/3 cup total of dry millet and sorghum mix (i mixed parts millet and sorghum) You can use only millet or only sorghum 2 cups of water 1 medjool date 1/4 tsp of cinnamon 1/8 tsp nutmeg 1/8 tsp cloves 1. Soak the grains overnight 2. Drain and wash well 3. Blend with 2 cups of water and 1 date for about 15 seconds (the longer you blender the smoother the porridge consistency) 4. Pour into a pot and bring to a oil at medium to high heat. Keep an eye on the porridge and whisk to avoid any clumps 5. Once at a boil, lower the heat and let the porridge cook till thicken (takes about 10-15minutes) 6. Serve with choice of toppings and sweetener . . . . #vegan #glutenfree #porridge #millet #sorghum #westafricanfood #AfricanFood

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