Cape Verdean-style Guriev Kasha

Ingredients

In this Cape Verdean adaptation of Guriev Kasha, we substitute the traditional semolina with millet, a grain commonly used in Cape Verdean cuisine. The spices are also modified to include Cape Verdean flavors such as cumin and paprika. Additionally, we incorporate vegetables like carrots, bell peppers, and onions to enhance the dish's nutritional value and add a touch of Cape Verdean vibrancy. We alse have the original recipe for Guriev kasha, so you can check it out.

• 1 cup (185g) millet 1 cup (185g) millet
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the millet under cold water and drain.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced carrot and bell pepper to the saucepan and cook for another 3-4 minutes.
4. 4.
   Stir in the millet, cumin, paprika, and bay leaves. Cook for 1-2 minutes, stirring constantly.
5. 5.
   Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the millet is tender and the liquid is absorbed.
6. 6.
   Remove the bay leaves and fluff the millet with a fork. Adjust the seasoning if needed.
7. 7.
   Serve the Cape Verdean-style Guriev Kasha hot, garnished with fresh parsley.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly before cooking to remove any impurities and bitterness.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Paprika — Choose a good quality paprika for a richer taste.
• Vegetable broth — If you prefer a stronger flavor, use homemade vegetable broth or a low-sodium store-bought option.

Tips & Tricks

• For added creaminess, stir in a tablespoon of coconut milk or dairy-free yogurt before serving.
• Customize the dish by adding cooked chickpeas or black beans for extra protein.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and reheated the next day. Add a splash of vegetable broth or water to loosen the porridge while reheating.

Serving advice

Serve the Cape Verdean-style Guriev Kasha as a main dish for a satisfying meal. It pairs well with a side of fresh salad or steamed vegetables.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh parsley or cilantro on top of the porridge. Serve it in individual bowls or on a large platter for a family-style meal.