Namibian Mahangu Porridge with Mushrooms

Ingredients

• 1 cup millet flour
• 3 cups vegetable stock
• 1 tbsp olive oil
• 250 g cremini mushrooms, sliced
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tbsp tamari
• 2 tomatoes, diced
• 1 tbsp red wine vinegar
• 1 tsp brown sugar
• 2 cups shredded kale
• 2 tbsp chopped parsley
• Salt and black pepper

Steps

1. Bring the stock to a boil. Whisk in millet flour slowly, reduce to low, and stir for 8 to 10 minutes until thick and creamy.
2. Cover the porridge and keep it on the lowest heat, stirring once or twice so it does not catch.
3. Heat oil in a wide skillet. Brown mushrooms without crowding for 5 minutes, then add onion and cook 3 minutes more.
4. Stir in garlic, paprika, thyme, tamari, and kale. Cook until the kale is tender and the mushrooms are deeply savory.
5. For a quick relish, combine tomatoes, vinegar, sugar, a pinch of salt, and half the parsley in a small bowl.
6. Spoon mahangu into bowls and top with mushrooms, greens, relish, and remaining parsley.

Allergen note: Contains soy. Check vegetable stock and tamari for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.