Ingredients

For the porridge/pudding:
1 cup millet or steel cut oats
3 cups water
1 cup unsweetened coconut milk
1 teaspoon cinnamon
1 tablespoon sweetener of choice
½ teaspoon salt

For the Chipwatanga:
1 15 oz. can of pumpkin puree (not pumpkin pie mix)
½ cup milk
3 tablespoons sugar
A pinch of salt
¼ cup roasted peanuts

Equipment:
Saucepan
Pot
Spatula

Directions

To prepare the Chipwatanga, add pumpkin puree, milk, sugar, and salt to the pot and cook on medium. Stir continuously so the mixture doesn’t stick to the bottom or burn. Caution: it will spatter, so be careful while stirring. Cook until the consistency thickens and the pumpkin is caramelized and creamy. Set it aside.

Add water and oats or millet to the pot and cook until desired doneness. In a separate pot, add coconut milk, cinnamon, and sweetener of choice (I used maple syrup), and stir until l it gets to a sauce-like consistency.

Mix the coconut milk “sauce” into the oat pudding. Serve the “pudding” with a generous scoop of the chipwatanga and garnish with the peanuts. Can be served hot or chilled.

Country:
Zambia


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon