Dairy-Free Bula (Ethiopian Porridge with Plantain)

Ingredients

• 1/2 cup Enset (Bula) powder
• 3 cups Water
• 2 medium Ripe plantains
• 1/2 cup Coconut milk
• 1/4 teaspoon Ground cardamom
• 1 pinch Pinch of salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, whisk together the 1/2 cup Enset (Bula) powder and the 3 cups Water until there are no lumps.
2. 2Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat to low and continue to cook, stirring frequently, for 15-20 minutes, or until the porridge has thickened to your desired consistency. The porridge should be thick enough to coat the back of a spoon.
3. 3While the porridge is cooking, peel the 2 medium Ripe plantains and slice them into 1.27 cm thick rounds.
4. 4During the last 5 minutes of the porridge cooking time, add the sliced plantains to the saucepan.
5. 5Stir in the 1/2 cup Coconut milk, the 1/4 teaspoon Ground cardamom, and the 1 pinch Pinch of salt. Continue to cook for an additional 2-3 minutes, stirring gently, until the plantain slices are softened.
6. 6Serve the Dairy-Free Bula warm.

Substitutions

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