Buttered Millet Porridge with Warm Dates

Creamy millet porridge simmered soft, finished with butter, warm dates, and a touch of ginger. It echoes Salt Slabs & Evening Millet, where Taghaza caravans rationed water and dates as Ibn Battuta’s routes remember.

Serves 4

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Ingredients

• 1 cup millet
• 4 cups water
• 12 dates
• 4 tbsp butter
• 1/2 tsp salt
• 1/2 tsp ginger

Instructions

1. 1Rinse millet thoroughly in cold water.
2. 2In a medium pot bring water and salt to a boil, then stir in millet.
3. 3Reduce to a gentle simmer, cover, and cook for 20 minutes until creamy, stirring occasionally.
4. 4Meanwhile pit and roughly chop dates. Stir butter, chopped dates and ginger into the finished porridge until melted and evenly distributed. Serve warm.