Cassobama-Porridge

Perfect for breakfast, but also at any other time of the day. Traditional recipe from west-africa.

  • 50g Cassava/manioc flour

  • 50g millet flour

  • 10g sorghum

  • 50g Sorghum flour

  • 2-3 Tbs Baobab fruit powder

  • Sugar, honey or agave syrup to sweeten everything

 

 

Put all flours in a bowl and blend everything. In a second step add 5 cups of water so that the flour mixture can soak water. Then fill 2 liters of water in a pot and bring it to the boil. When the water starts boiling you can stir the flour mixture slowly in the pot. 

After the mash has cooked for around 20-25 minutes the cassobama-Porridge is nearly ready. Just sweeten everything with sugar, honey or agave syrup until it matches your presonal taste.