Breakfast · Ethiopian · 10 min
Shrimp and Watercress Millet Porridge with Tamarind Glaze
- Calories
- 238
- Protein
- 12g
- Carbs
- 33g
- Fat
- 5g
Ingredients
- 1.5 oz shrimp
- 0.5 cup millet
- 0.5 cup water
- 1 tbsp tamarind paste
- 1 tsp niter kibbeh
- 1 pinch salt
- 1 cup watercress
Method
- 01Bring water to a gentle simmer in a small saucepan over medium heat with a pinch of salt.
- 02Add peeled and deveined shrimp and poach for 2-3 minutes until completely opaque, pearly-white, and pink with an internal temperature reaching 145°F (63°C). Remove shrimp with a slotted spoon and set aside.
- 03In the same simmering liquid, stir in cooked millet and niter kibbeh to warm through into a light porridge consistency.
- 04Stir in the tamarind paste to combine thoroughly.
- 05Remove from heat and fold in fresh watercress, allowing residual heat to gently wilt the leaves.
- 06Spoon the porridge into a bowl and top with the poached shrimp and fresh watercress garnish.
Cook it with the whole plan around it
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