Kenyan-Style Cornmeal and Amaranth Porridge

Ingredients

• 1/2 cup Cornmeal
• 1/4 cup Amaranth Flour
• 2 cups Coconut Milk
• 2 cups Water
• 1/4 cup Sugar
• 1/4 tsp Cinnamon
• 1/2 tsp Vanilla Extract

Instructions

1. 1In a medium bowl, combine the 1/2 cup cornmeal and 1/4 cup amaranth flour with 1/2 cup of the water. Stir thoroughly with a spoon or whisk until a smooth paste forms, ensuring there are no dry lumps.
2. 2In a medium saucepan, combine the 2 cups coconut milk, the remaining 1 1/2 cups water, and the 1/4 cup sugar.
3. 3Place the medium saucepan over medium heat. Bring the mixture to a rolling boil, which occurs at 212°F (100°C), stirring constantly to prevent the sugar from sticking to the bottom of the pan. This should take about 5-7 minutes.
4. 4Immediately reduce the heat to low. Slowly pour the prepared cornmeal and amaranth paste into the hot liquid while whisking continuously. Keep whisking for 1-2 minutes until the paste is fully incorporated and no lumps remain; the liquid will maintain a temperature between 185-205°F (85-96°C) at this low heat setting.
5. 5Add the 1/4 tsp cinnamon and 1/2 tsp vanilla extract to the saucepan and stir well to combine. Continue to simmer the porridge uncovered over low heat, maintaining a temperature between 185-205°F (85-96°C), for 15-20 minutes, stirring every few minutes to prevent sticking.
6. 6The porridge is ready when it has thickened to a consistency that coats the back of a spoon and smells fragrant from the cinnamon and vanilla. Serve the hot porridge immediately after cooking.

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