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Baghr mou Harra
Spicy Millet Porridge
A hearty and spicy porridge made from millet, often enjoyed for breakfast or as a light meal, with a distinct peppery kick.
ð§ ææ
- 200 g Millet flour
- 750 ml Water
- 1 tbsp Soumbala (fermented locust beans)(crushed or paste)
- 1 tsp Chili powder(or to taste)
- to taste Salt
- 1/4 small Onion(finely chopped (optional))
- 1 tsp Vegetable oil(optional)
ðšâð³ äœãæ¹
- 1
In a medium saucepan, whisk the millet flour with about 1 cup of the water until smooth, ensuring there are no lumps. This is your slurry.
- 2
Bring the remaining 650 ml of water to a boil in the saucepan.
- 3
Slowly pour the millet slurry into the boiling water while whisking continuously to prevent lumps from forming.
- 4
Reduce the heat to low and continue to cook, stirring frequently, for about 15-20 minutes, or until the porridge thickens to your desired consistency. It should be thick but still pourable.
- 5
Stir in the crushed soumbala, chili powder, and salt. If using, add the finely chopped onion and vegetable oil for extra flavor.
- 6
Cook for another 2-3 minutes, stirring well, to allow the flavors to meld.
- 7
Serve hot. Baghr mou Harra can be eaten on its own or with a side of stew or grilled meat.
ð¡ ããã®ã³ã
- âThe consistency can be adjusted by adding more or less water.
- âSoumbala has a strong, unique flavor; start with a small amount if you are new to it.
- âFor a smoother texture, sift the millet flour before use.
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- Add a pinch of ground ginger for an extra layer of spice.
- Some variations include a small amount of baobab leaf powder for added nutrients and a slight tang.