It is of course a matter of taste, but I think millet porridge is better than rice porridge. It’s more nutritious too. This is quite a heavy portion. You can make it lighter by replacing figs with dry apples (less will do).

Cashew-millet porridge can be eaten raw or hot. Thus this is a good recipe for emergencies when you might have lost your matchbox or run out of gas.

Ingredients for two:

• 120 g millet flakes (3 min cooking time) OR millet grain (better, rinse well beforehand!!)
• 40 g dry figs (cut into small pieces)
• 50 g cashews
• cinnamon and salt
• 18 g dry milk (c. 2 T.)
• honey (optional)

Weight: 230 g
Water: 4-6 dl

How to make a hot porridge:

1. Soak the millet and figs over night in 4 dl clean cold water (in case you didn’t remember to, don’t worry, the cooking time just gets longer).
2. In the morning add cashew nuts and spices. Mix milk powder with 2 dl cold water and add it in the porridge. Cook until the porridge is hot. You can add some butter too.

Raw porridge:

1. Soak the millet grain and figs over night in 4 dl clean cold water in an airtight container.
2. In the morning pour out the remaining water. Add crushed cashew nuts and spices. Add more clean cold water if necessary.
3. Mix milk powder with 2 dl cold water and serve it with the porridge (good also without). If you wish the porridge to be sweeter, add some honey.
4. With a good imagination this can almost replace yogurth 🙂