Ethiopian Teff Porridge with Spiced Pumpkin

Begin your day with the wholesome comfort of this Ethiopian teff porridge, enhanced with the natural sweetness of pumpkin and aromatic spices. It's a nourishing breakfast option that's not only diabetic-friendly but also packed with flavor, making mornings quite special.

Prepare the Porridge

1. 1

   In a medium saucepan, bring 3 cups of almond milk to a simmer over medium heat (around 180°C).

2. 2

   Gradually whisk in 1 cup of teff grain, stirring occasionally. Keep the heat low (around 50-70°C) to avoid burning.

3. 3

   Cook for about 15-20 minutes, until the mixture thickens, adding more almond milk if necessary to reach desired creaminess.

Make the Spiced Pumpkin

1. 4

   While the porridge is cooking, peel and cube 1 cup of pumpkin.

2. 5

   In a skillet, heat 1 tablespoon of coconut oil over medium heat (around 160°C).

3. 6

   Add the cubed pumpkin along with 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg.

4. 7

   Sauté for 10 minutes, or until the pumpkin is tender and slightly caramelized

Combine and Serve

1. 8

   Once the porridge is done, dollop it into four bowls.

2. 9

   Top with the spiced pumpkin mixture evenly divided among the bowls.

3. 10

   Serve warm, garnished with fresh mint or nut drizzle if desired.