Cornmeal Porridge
Chef Claude Bigayimpunzi
“This dish brings a lot of joy and souvenirs as I use to have it regularly in the morning before heading to school, it reminds me of my siblings' smiley faces enjoying our porridges.
As a chef, I added a little twist by using the roasted peanut for the taste and texture contrast, also the caramelized bananas for adding creaminess and sweetness to the dish.
One of the 8 thematic areas developed by the Chef Manifesto and close to my heart is that nutritious food should be accessible to all, this dish is not only affordable and delicious it is affordable to the average household it is packed with good vitamins.”
– Claude Bigayimpunzi –
Ingredients
1 cup of cornmeal
4 cups of water
1 tsp of brown sugar
1 cup of fat free milk
1 tbsp of honey
1 tbsp of roasted peanuts
Method
- Mix in a medium pot the cornmeal and the water set aside for 5 minutes.
- Put the pot on a medium heat slowly stirring every 2 minutes or so until you notice the porridge starts to thicken up.
- After about 6 minutes, as the porridge is thickening, add your honey and milk and stir for 2 minutes, then take it off the heat. Proceed to pour the porridge.
- Split the banana lightly, powder it with sugar, and face the sugar-coated side down on a hot pan for about 2 minutes, then take it off the heat. It should be caramelised.
- Garnish your porridge by topping it with the roasted peanuts and the caramelised split bananas.
Create the perfect main to go with your delicious side
