Black Millet Porridge

Porridge can take on many forms and is only limited by your imagination and access to ingredients.  Most of us think of the oatmeal variety when we visualize porridge.  While it definitely has its merits there is no reason to confine oneself to this particular grain for our breakfast sustenance.  Try expanding your breakfast repertoire with other cereals such as buckwheat, cornmeal, barley or millet.  Here’s an idea for a foreboding in appearance, but delicious tasting porridge with millet.

Black Millet

My aim was to keep the color palette of this dish dark and mysterious to go with the ashen shade of the millet.  I looked for the darkest, blackest fruits I could find to add sweetness – in this case dried dates and figs.

Black Millet Porridge (1)

Whenever I make a sweet porridge, I like to let the dried fruits sit in spice-infused water to plump back up and absorb the heady flavors before adding the grains.  In the interest of saving time you could throw everything together at once, but I find the color and the flavors of the slower approach to be more fruitful.

Black Millet Porridge
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 5-6 dried dates, chopped
  • 5-6 dried figs, chopped
  • 1 cup/150g black millet**
  • 2-3 shards of cinnamon bark or 1 tsp/15g ground cinnamon
  • 2-3 cloves
  • honey (optional)
  1. In a saucepan heat 2 cups/475mL of water until just below boiling. Add cinnamon, cloves, dates, figs and a pinch of salt. Allow to sit for 15-20 minutes, until fruits plump up.
  2. Heat contents over medium-high heat and add millet.
  3. Once mixture reaches a bubble, reduce heat and cover, stirring occasionally. Keep an eye on the porridge as it may stick if there isn't enough liquid.
  4. The porridge is done when it reaches a thick creamy contsistency, about 15 minutes.
  5. Sweeten with your favorite honey
**Any millet you have on hand can be substituted.

Black Millet Porridge (2)

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