Usuba
Baked Millet Porridge with Pumpkin
Tender millet porridge with pumpkin, cream and egg, baked in a clay pot. This dish combines a creamy milk base with the autumn flavor of pumpkin, resulting in a rich and satisfying meal.
- Total
- 60 min
- Standard serving
- 297.8 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Sort through the millet, rinse in boiling water. Pour 2 cups of hot water and bring to a boil.
- 2
Step 2
Salt the porridge, remove the foam and evaporate the water over high heat.
- 3
Step 3
Pour hot milk into a pot with the porridge. Cook over medium heat, then over low heat until thickened.
- 4
Step 4
Boil the egg hard, cool it, peel and chop finely.
- 5
Step 5
Add pumpkin puree, cream, chopped egg and half of the butter to the porridge. Mix well.
- 6
Step 6
Grease the pot with the remaining butter. Place the porridge in the pot and bake in a preheated oven for 15 minutes.
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