Coconut Millet Porridge with Banana

Creamy millet simmers in coconut milk with fresh ginger, then finishes with ripe banana and honey. It echoes Amina grating white flesh in Coconut Milk on Reef Coals, when Kilwa’s monsoon harbor thrived on coastal grain and trade.

Serves 4

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Ingredients

• 1 cup millet
• 2 cups coconut milk
• 1 cup water
• 3 ripe bananas
• 1 tbsp grated fresh ginger
• 2 tbsp honey
• 1/4 tsp salt

Instructions

1. 1Rinse millet under cold water until the water runs clear.
2. 2In a medium saucepan combine millet, coconut milk, water, grated ginger, and salt.
3. 3Bring to a gentle boil then reduce to low heat, cover, and simmer 15-18 minutes until millet is tender and porridge thickens.
4. 4Slice two bananas and stir into the hot porridge along with honey and the remaining coconut milk.
5. 5Serve warm topped with the last banana sliced thin and an extra drizzle of coconut milk.