Thiarkh (Millet Porridge)
Thiarkh is a traditional Senegalese millet porridge, often enjoyed for breakfast. This vegan version is naturally gluten-free and gently spiced, offering a comforting and nutritious start to your day. It can be customized with various toppings.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 cupmillet, rinsed
- 3 cupwater
- 2 cupplant milk, such as almond or soy
- 0.25 cupsugar
- 0.5 tspcinnamon, ground
- 0.25 tspnutmeg, ground
- 0.25 tspsalt
- 1 tspvanilla extract
garnish
- 0.5 cupfruit, chopped, for serving(optional)
Equipment
fine-mesh sieve · spoon · medium saucepan
The method
Step by step
- 1
Rinse the millet thoroughly under cold water using a fine-mesh sieve.
About 2 min
Cook’s note: Rinsing removes any bitterness from the millet.
- 2
Combine the rinsed millet and water in a medium saucepan.
- 3
Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
About 5 min
- 4
Cover the saucepan and simmer for 15-20 minutes, or until the water is mostly absorbed and the millet is tender.
About 20 min
Cook’s note: Stir occasionally to prevent sticking.
- 5
Stir in the plant milk, sugar, cinnamon, nutmeg, and salt.
About 1 min
- 6
Continue to simmer, uncovered, for another 5-7 minutes, stirring frequently, until the porridge has thickened to your desired consistency.
About 7 min
Cook’s note: If the porridge becomes too thick, add a little more plant milk or water.
- 7
Remove from heat and stir in the vanilla extract.
About 1 min
- 8
Serve warm, optionally topped with fresh fruit or other desired garnishes.
Keep it good
Store leftover thiarkh in an airtight container in the refrigerator.
Reheat gently on the stovetop with a splash of plant milk or water until warmed through.
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