Senegalese Millet Porridge with Baobab and Dates

Ingredients

• 1 cup Millet
• 3 cups Water
• 2 tablespoons Baobab Powder
• 8 pitted Dates
• 1/2 cup Coconut Milk
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Salt

Instructions

1. 1Measure the 1 cup of Millet into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear.
2. 2Pour the 3 cups of Water into a medium saucepan and add the rinsed 1 cup of Millet. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until the millet is tender and has absorbed most of the water.
3. 3Uncover the saucepan and stir in the 2 tablespoons of Baobab Powder, the 8 pitted Dates (chopped into small pieces), the 1/2 cup of Coconut Milk, the 1/2 teaspoon of Cinnamon, and the 1/4 teaspoon of Salt. Stir well to combine all ingredients.
4. 4Continue to cook the porridge over low heat for another 5 minutes, stirring occasionally, until the dates have softened and the porridge has reached a creamy consistency. The porridge should be thick but pourable.
5. 5Serve the Senegalese Millet Porridge warm. If desired, you can garnish with extra chopped dates or a sprinkle of coconut flakes.

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