Northern Nigerian Millet Porridge

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A traditional smooth, creamy porridge from Northern Nigeria, Kamu is made by soaking and blending millet with aromatic ginger and cloves, then gently cooked until silky. It is commonly enjoyed warm as a comforting breakfast drink across Hausa communities, often paired with roasted groundnuts or soft bread.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 1.6 gFat
• 0.3 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 14 gSugar
• 4 gProtein
• 160 mgSodium
• 180 mgPotassium
• 25 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the millet base

• 1 cup pearl millet grains, sorted and rinsed
• 3 cups water, for soaking
• 2 cups water, for blending
• 2 cups water, for cooking

For the spice infusion

• 1 tablespoon fresh ginger, peeled and roughly chopped
• 2 whole cloves
• 1 small pinch of ground nutmeg
• 3 tablespoons granulated sugar, plus more to taste
• 1/4 teaspoon fine salt

Directions

1. Soak the rinsed millet in 3 cups of clean water for at least 2 hours or overnight, until the grains are very soft.
2. Drain the soaked millet and combine it in a blender with the ginger, cloves, nutmeg, and 2 cups of fresh water; blend on high for 2 to 3 minutes until completely smooth and milky.
3. Pour the blended mixture through a fine-mesh sieve lined with cheesecloth into a heavy-bottomed pot, pressing firmly to extract all the liquid; discard the coarse bran left behind.
4. Add the remaining 2 cups of water, the sugar, and salt to the strained liquid in the pot and whisk until the sugar dissolves.
5. Place the pot over medium heat and bring the mixture to a gentle boil, whisking constantly to prevent lumps or scorching on the bottom.
6. Reduce the heat to low and simmer for 15 to 18 minutes, whisking frequently, until the porridge thickens to a smooth, drinkable consistency similar to warm milk.
7. Taste and adjust the sweetness with additional sugar if desired, then remove from the heat and let it rest for 2 minutes.
8. Pour into cups or shallow bowls and serve warm, optionally garnished with a light sprinkle of ground nutmeg and accompanied by roasted groundnuts or soft bread.

Cook’s Notes

• For an extra-smooth texture, strain the blended millet twice through a layer of fine cheesecloth.
• The porridge will thicken further as it cools; loosen with a splash of warm water when reheating.
• Substitute half the millet with sorghum or fonio for a slightly different regional character.
• Skip the sugar and add a pinch of salt plus a swirl of groundnut oil for a savory Northern-style variation.
• Serve immediately after cooking for the most aromatic, fresh ginger flavor.

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