Senegalese Millet Porridge (Sombi)

Ingredients

• 1 cup Millet
• 4 cups Coconut milk
• 2 cups Water
• 1 tsp Vanilla extract
• 0.5 tsp Cinnamon
• 0.25 tsp Nutmeg
• 0.25 tsp Salt
• 2-4 tbsp Maple syrup

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

Instructions

1. 1Measure 1 cup of millet into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of millet, 4 cups of coconut milk, and 2 cups of water.
3. 3Place the pot over medium-high heat and bring the mixture to a rolling boil, about 5-7 minutes. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 35-40 minutes.
4. 4Stir the porridge occasionally, about every 10 minutes, to prevent the millet from sticking to the bottom of the pot. The porridge is cooked when the millet is tender and the mixture has thickened to a creamy consistency.
5. 5Remove the pot from the heat. Stir in 1 tsp of vanilla extract, 0.5 tsp of cinnamon, 0.25 tsp of nutmeg, 0.25 tsp of salt, and 2-4 tbsp of maple syrup until fully incorporated.
6. 6Serve the Senegalese Millet Porridge warm.

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