Nut-Free Ghanaian Millet Porridge (Banku)
A traditional Ghanaian breakfast made with millet flour. This version is carefully crafted to be safe for those with nut allergies, relying on plantain flour for binding.
Ingredients
- 1 cup Millet Flour
- 2 tablespoons Plantain Flour
- 4 cups Water
- 3 tablespoons Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
- 1In a large bowl, whisk together the 1 cup Millet Flour and 2 tablespoons Plantain Flour with 1 cup of water until you have a smooth, lump-free mixture. This is your slurry.
- 2Pour the remaining 3 cups of water into a large heavy-bottomed pot. Bring the water to a rolling boil over high heat, about 5-7 minutes.
- 3While whisking the slurry constantly, slowly pour it into the pot of boiling water. Continue to stir vigorously for 1-2 minutes to ensure no lumps form.
- 4Reduce the heat to low, cover the pot, and let the porridge cook for 20-25 minutes. Stir frequently, scraping the bottom of the pot, to prevent sticking and ensure even cooking. The porridge is ready when it has thickened considerably and has a smooth, porridge-like consistency.
- 5Remove the pot from the heat. Stir in the 3 tablespoons Sugar, 1/4 teaspoon Salt, and 1 teaspoon Vanilla Extract until fully combined.
- 6Serve the Ghanaian Millet Porridge warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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