Servings 3
Ingredients
- 2/3 cup teff flour
- 1 large thumb size of ginger 2 tbsp of ginger
- 3 calabash nutmeg** deshelled
- 1 tsp of cloves
- 1 tsp black peppercorn
- 2 grains of selim**
- 3 1/2 cups of filtered water
Instructions
- In a coffee grinder, grind the calabash nutmeg, cloves and peppercorn till smooth.
- Mix in the powder spices with the teff flour in a bowl and combine well
- Crush the ginger into a fine paste
- Add the ginger to the flour mixture and 2 1/2 cup of filtered water into the bowl. I suggest using some of this water to rinse out the coffee grinder or mortar and pestle to get the last bits of spices and ginger paste
- Mix the mixture very well to well combine
- After, strain the mixture and discard the left over chaff
- Set the bowl aside for 24 hours
- After the 24 hours, place the bowl in the fridge overnight to properly separate the liquid at the top from the flour paste at the bottom
- The next morning, pour the water that sits at the top of the bowl into a pot and bring to a low boil with an additional cup of water
- Once the water has come to a boil, whisk in the paste leftover
- Let it cook for 2-3 minutes keeping an eye on it
- Continuously whisk till you get a nice and thick porridge, can take up to 5 minutes . Add more water if you want a more runny porridge
- Serve with sweetener of choice
Notes
***These are optional. It tastes just as great without it but if you want an authentic taste, you will need these.
Also prepare the mixture at night to have the porridge ready for breakfast at the end
Also prepare the mixture at night to have the porridge ready for breakfast at the end