A random conversation with a dearest friend of mine sparked this Purple cabbage porridge recipe. Tina sent a picture of her blended Cocoyam for her fresh Fufu in a pot and we talked about the colour. Cocoyam has a light lavender colour and I had some Purple cabbage in the fridge to mimic the colour.
I’ve since created another recipe using the purple cabbage which I’ll talk about in another post.
Purple or Red Cabbage are packed with Vitamins A, C, K, B6 and acts as a great antioxidants.They’re also rich in Potassium, Iron, Calcium etc and are inexpensive to buy.
The Purple Cabbage can be steamed, eaten raw especially in Coleslaws and soup.
Let’s incorporate this wonder vegetable into our porridge. Why not!
INGREDIENTS
100g of washed and chopped Purple Cabbage
4 tablespoonfuls of brown rice flour
550ml of water
A pinch of salt to taste
1 tablespoonful of Coconut oil
2 Grains of Selim pods (Hwentia/ Etso)
10g of sliced Ginger
1-2 tablespoonful of brown sugar
TO SERVE
Use any fruit of your choice as a topping
1 tablespoonful of chopped candies Ginger (Optional)
METHOD
Watch how to prepare this nutrient packed porridge recipe below;
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