Amaranth Porridge Recipe

Amaranth Porridge Recipe

Amaranth is a grain similar to wheat or maize. While the plant has grown as a native species in communities around the world for hundreds of years, it was only recently recognized as being valuable for those living in poverty. Many of FRB's programs are training farmers on the cultivation and nutritional uses of amaranth. These include the Nicaragua-Conquista and Nicaragua-Farmer programs. 

1.     Dry roast the amaranth grains in a skillet on the stove top until they change color slightly.  Watch them carefully and do not let the grains “pop”. Remove from heat and let cool.

2.    Grind the cooled grain using a mortar and pestle until it resembles a flour

3.    (optional) Take the flour and mix it with other grain flours (millet, cassava, sorghum, maize, corn flour, etc) at a ratio of 2:1 or 3:2 amaranth to other grains.  

4.    Combine your flour with a small amount of cold water until it resembles a paste

5.    Bring a pot of water to boil.  Use 1 cup of water for each 1/3 cup of grain you are using. Add a pinch of salt.

6.    When the water has boiled, add the paste and stir for five minutes.

7.    Remove from heat and serve.

Note that this can be flavored with a dash of cinnamon or nutmeg, sweetened with honey, or served with nuts and berries. 

*This recipe for amaranth porridge was on the CRWRC/World Renew website.

12/19/2012 | Comments: 0 | Add Comment