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4 Serves
70 Mins
In a large mixing bowl, whisk the cornmeal with a portion of cold water until a smooth, lump-free paste is formed.
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MoroccanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
80 µg / 400 µgCalcium
26 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
58 mg / 4,700 mgSodium
294 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Bring a large pot of water to a boil on the stove.
Slowly pour the cornmeal mixture into the boiling water while stirring constantly with a wooden spoon to prevent lumps from forming.
Reduce the heat to low and continue to cook, stirring occasionally, for about 30 minutes until the mixture thickens and the cornmeal is fully cooked.
Season the porridge with salt and pepper to taste, then serve hot.
5
g62
g30
g
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Nigerian