Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sour porridge. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sour Porridge is a 'gruel' made from fermented maize ̶ typified as a liquidy food without character. While most cereal gruels ̶ in history have often been associated with poverty (by those not consuming it), for the rest it has been a staple source of nourishment from Aztec to Greek and even modern cultures in times of harsh realities. Sour Porridge is basically a gruel prepared from fermented maize meal (mealie meal). It is not to be confused with other traditional African fermented drinks like mahewu, incwancwa or imbila - as these drinks contain sorghum.
Sour porridge is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Sour porridge is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sour porridge using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sour porridge:
- Prepare 3/4 litre water
- Get 2 TBS heaped wimbi flour
- Prepare 2 tbs heaped famila sour porridge flour
- Make ready to taste Sugar
- Take 1 tbs margarine
What is difference between onion and shallot? Norwegian Sour Cream Porridge (Rømmegrøt) Porridge is one of the oldest hot dishes in Scandinavia and has been eaten by Norwegian households for thousands of years. It is rumoured that even the Vikings used to eat porridge during Midsummmer. Whether it's the sour cream, rice or oat variety, porridge is now a staple in most Norwegian diets. sour porridge with spring onions Sunlight streams in the early morning over the vessels on the wood fire outside; the drums with water heating for bathing, the pots with the day's lunch.
Steps to make Sour porridge:
- Put half litre of water in a sufuria and allow to boil
- In a bowl use the remaining water to make a paste with the two flours.
- When the water comes to a boil, slowly add in the paste while stirring. Continue stirring constantly until it thickens and allow it to simmer gently.
- Add sugar to taste and the margarine. If too thick for your taste you can thin it out with water to your liking. Simmer until cooked. Serve hot
It is rumoured that even the Vikings used to eat porridge during Midsummmer. Whether it's the sour cream, rice or oat variety, porridge is now a staple in most Norwegian diets. sour porridge with spring onions Sunlight streams in the early morning over the vessels on the wood fire outside; the drums with water heating for bathing, the pots with the day's lunch. Rømmegrøt (rømme translates to sour cream, and grøt to porridge) is pretty simple, really—it's mostly sour cream, milk, and flour. But I found myself overwhelmed and honestly a bit intimidated as I set out to make it. Being so tied to tradition-it's said to be one of Norway's oldest dishes-I wanted to represent it well.
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