Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, fermented porridge. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Ragi: A fermented grain porridge from Indonesia made from rice flour. Koji: A Japanese fermented grain porridge made from glutinous rice. Fermented Oatmeal: If you read the food history of Ireland you will find oats at the forefront of their diet. A porridge was often made from oats as a staple for the family.
Fermented porridge is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Fermented porridge is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook fermented porridge using 3 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Fermented porridge:
- Prepare 1 1/2 kg Unga wa baridi
- Get 1/4 kg Wimbi
- Get 1/2 kg Mwere
It is made of dried maize, millet, and/or sorghum that is made wet with water and left to ferment for a few days before cooking. Fermented foods and fermented drinks are all the craze. Fermented starch, which is also endosperm of the oat groat, is very high in beta glucan, a polysaccharide that ' induces satiety, decreases glucose uptake, and insulin response, lowers cholesterol in the blood, and controls weight through prolonged satiety '. Add another ⅔ cup of dry grains to the Starter jar and top off with water (For tomorrow.
Instructions to make Fermented porridge:
- Heat 20 litres of water, sieve your flour
- Add the heated water in a bucket while at lukewarm temperature then add the flour & stir well with a wooden spoon
- Then cover with lid & store in a cool warm place for 2 to 3 days depending with the climate.. In hot areas store for 2 days
- Cook on the porridge in the 3rd or 4th day.
- 1kg of flour gives 15 to 20 litres of porridge..
- In a wide sufuria add the fermented water then add clean water to add up your measurements.
- Bring water to boil then add the fermented flour.. We cook it just like normal porridge stir well with the biggest wooden spoon u have. Bring to boil, let it cook for 40mins
- When ready store in a clean mtungi while still hot & enjoy your porridge for one or 2weeks.
Fermented starch, which is also endosperm of the oat groat, is very high in beta glucan, a polysaccharide that ' induces satiety, decreases glucose uptake, and insulin response, lowers cholesterol in the blood, and controls weight through prolonged satiety '. Add another ⅔ cup of dry grains to the Starter jar and top off with water (For tomorrow. Gĩkũyũ traditional porridge or gruel, ũcũrũ, was the main pillar for maintaining the healthy life of the Gĩkũyũ just as fermented milk was the main pillar for the pastoralist communities like the Maasai. This has been the case with a sourdough bread vs. a regular yeast bread and now with this porridge. Fermentation breaks down the hard to digest components of grains and tends to maximize the nutrients of whatever food is being fermented.
So that is going to wrap it up with this exceptional food fermented porridge recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
