Most people enjoy porridge as oatmeal, but it's also quite popular in cornmeal form with an array of toppings. I grew up eating it pretty plain, save for butter, sugar, honey or peanut butter. I used to love it in the morning before school, especially during the winter. Porridge is a very popular breakfast option for most Zimbabweans. It's cheap and can keep you full for hours. Peanuts also feature prominently in African cuisine, so you won't find a shortage of meals that include them. Luckily, peanut butter is amazing! Ground millet is a healthier option with tons of calcium and tastes better than ground cornmeal porridge in my opinion. So try this recipe out, it's comforting and delicious!

Ingredients

1 cup finger millet, ground and toasted

2 1/2 cups hot water

1 cup cold water

1/2 teaspoon salt

1 teaspoon butter

1 tablespoon peanut butter

1 teaspoon honey

1 teaspoon sugar

1 teaspoon peanuts (to garnish)

Instructions

Combine the millet and cold water to make a paste.

Add the boiled water and stir with a wooden spoon or whisk to remove the lumps.

Reduce the temperature and simmer covered for 10-15 minutes.

Serve hot with sugar, honey, butter, and peanut butter.