Saksak with a Southern African Twist

Ingredients

In this adaptation, we incorporate the flavors and ingredients commonly found in Southern African cuisine. The original Chadian Saksak is typically made with sorghum, while this version uses millet, a staple grain in Southern Africa. We also introduce a variety of local vegetables and spices to enhance the flavors and create a unique taste profile that reflects the culinary traditions of the region. We alse have the original recipe for Saksak, so you can check it out.

• 1 cup (185g) millet 1 cup (185g) millet
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) butternut squash, diced 1 cup (150g) butternut squash, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the millet under cold water and drain.
2. 2.
   In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the diced carrot, bell pepper, and butternut squash to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the ground cumin, ground coriander, and paprika. Cook for another minute to toast the spices.
5. 5.
   Add the rinsed millet to the pot and stir well to coat it with the spices and vegetables.
6. 6.
   Pour in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer the porridge for about 20-25 minutes, or until the millet is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
8. 8.
   Once the porridge reaches the desired consistency, remove it from the heat and let it rest for a few minutes.
9. 9.
   Serve the savory millet porridge hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly before cooking to remove any impurities and bitterness.
• Butternut squash — Peel and dice the butternut squash into small, uniform pieces for even cooking.

Tips & Tricks

• For added creaminess, stir in a tablespoon of coconut milk or dairy-free yogurt before serving.
• Customize the dish by adding other vegetables such as spinach or sweet potatoes.
• Adjust the spices according to your preference for a milder or spicier flavor.
• Leftovers can be refrigerated and reheated the next day. Add a splash of vegetable broth or water to loosen the porridge while reheating.
• Serve the savory millet porridge with a side of pickles or chutney for an extra burst of flavor.

Serving advice

Enjoy the savory millet porridge as a comforting main dish for lunch or dinner. Serve it hot in bowls, garnished with fresh cilantro for a pop of color and freshness.

Presentation advice

For an appealing presentation, drizzle a swirl of olive oil on top of the porridge and sprinkle some toasted sesame seeds or crushed peanuts for added texture and visual appeal.