Recipe: Corn porridge with dates, raisins and kinkeliba tea
Corn porridge is very popular in many African countries. It is a porridge that everyone eats regardless of age. Corn porridge is actually the first porridge given to infants when they reach the age where they can eat solid food. Corn is a fruit that is full of nutrients and very good for the body. Instead of eating oatmeal every morning, you can vary your diet by including corn porridge, which is very filling and provides good nutrients to your body.
Where does corn come from?
Corn originated in Central America. It is believed that indigenous peoples have been cultivating corn for about 9,000 years, especially in the areas from central and northwestern Mexico to western Guatemala. Corn was spread to the rest of the world after the European voyages of discovery. Today, corn is grown on every continent except Antarctica, as corn requires a lot of sunlight.
Corn is an annual plant that is grown in many places. The seeds are sown and cared for until harvest by providing sufficient water and sunlight.
The important nutrients in corn
Corn is a good source of carbohydrates, which provide energy, as well as fiber, which is important for digestion. In addition, corn contains protein and vitamins B, B1 and B3, which are necessary for energy production and nerve function. Corn is also rich in minerals such as magnesium, phosphorus and zinc, which are essential for bones and muscles. Phosphorus is also an important component of teeth and is important to maintain healthy teeth.
Ingredients:
- 1 dl cornmeal
- 5 dl water
- ½ teaspoon salt
- 2-3 dates (chopped)
- 2-3 tablespoons raisins
- 1 teaspoon honey or sugar
- 1-2 teaspoons butter or milk
Procedure:
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Make corn porridge:
Boil 5 dl of water in a saucepan and add ½ teaspoon of salt. When the water boils, slowly pour the cornflour into the saucepan, stirring constantly to avoid lumps. Reduce the heat and simmer for approx. 5-10 minutes, until the porridge has thickened and become creamy.
Pour the porridge into bowls and serve with the hot kinkeliba tea.
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Slicing the porridge
Pour the porridge into bowls and serve with daldar and raisins.
Cut the dates into small pieces and add them to the porridge along with the raisins.
Add honey or sugar to taste. Add a small knob of butter and a little milk for extra creaminess.
Keywords:
Boil 2 dl of water and pour it over 2 teaspoons of kinkeliba tea in a cup. Let it steep for 5-7 minutes. You can buy kinkeliba tea at www.naturelle.dk.
Now you have a nice and nutritious breakfast, where the tea is drunk alongside the porridge.
