Chura Gherte (Groundnut and Rice Porridge)
“Chura Gherte” is a hot porridge typically eaten for breakfast in The Gambia but it can also be eaten for dinner. Made with ground raw groundnuts (peanuts), rice and a few seasonings, it is often served with yogurt or condensed milk to yield a nourishing and filling meal to get you set for the day ahead. So if you aiming to take a break from oatmeal, this is the recipe for you.
Ingredients:
185g ground raw groundnuts (peanuts)
125g tricolor quinoa
125g white rice (jasmine or short grain with minimal starch)
¾ tsp coarse sea salt
2 tsp cinnamon powder
¼ tsp ground nutmeg
2050ml water
Directions: (Timestamps: 8:17 and beyond)
Add the raw groundnuts/peanuts to a food processor and grind them until they are as fine as possible without the contents turning to paste.
Measure out a portion for this recipe and store the remaining grounded raw peanuts in a dry and air-tight container and keep it in the fridge to maintain maximum freshness.
Wash the rice and quinoa with water until the water runs clear.
Add the washed rice and quinoa to a stock pot together with the water, ground raw peanuts, salt, and cinnamon powder.
Cover the pot with a lid and bring to a boil on high heat.
At about the 10 minute mark when the contents are at a rolling boil, use a wooden spoon to stir the pot and reduce the heat to about medium level.
Cover the pot slightly with its lid and stir the contents every now and again to prevent the contents from sticking to the bottom of the pot.
Continue to boil the contents until the porridge has thickened and most of the liquid has been absorbed. This will between another 25 to 30 minutes depending on how thick you want the porridge.
Turn off the heat and stir in the ground nutmeg.
Serve the porridge with plain yogurt, some peanut butter, a drizzle of honey for sweetness and crushed roasted peanuts.
Instead of grounded raw peanuts, you may substitute it with groundnut/peanut butter or cashew butter.
