Churra Gertehe (Peanut and Rice Porridge)

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Churra Gertehe (Peanut and Rice Porridge)

Churra Gerteh (Peanut and Rice Porridge) is a traditional Gambian recipe for a classic porridge of rice and peanuts in an evaporated milk base that can be served as a dessert or accompaniment. The full recipe is presented here and I hope you enjoy this classic Gambian version of: Peanut and Rice Porridge (Churra Gerteh).

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Dessert Recipes Milk Recipes Gambia Recipes

This is another classic dish from the Gambia, this time made with peanuts and rice. Churra Gerteh can be served for breakfast, lunch or even as a dessert.

Ingredients:

2 cups of raw peanuts (with skin)
2 1/2 cups of glutinous (ie sushi) rice
400g (14 oz) tin Evaporated Milk
Sugar, to taste (at least 150g)
1 1/2 tsp of salt

Method:

Place the peanuts in a food processor and render to a fine powder. Scrape into a bowl and set aside.

Transfer the rice to your food processor and, again, render to a fine powder. Scrape into a shallow bowl, breaking up any clumps with your hands.

Heat 2l (8 cups) water in a large pan. Once the water comes to a simmer add the rice and peanuts. Cover and simmer for about 20 minutes, or until the mixture is thick (when done, it will have the consistency of double [thick] cream). Season with salt then part cover the pot and cook for 10 minutes more until the rice and peanuts take on a porridge-y consistency.

Now add sugar to taste (I usually add 150g [3/4 cup] but you may need up to 250g [1 1/4 cups]). Stir until the sugar has completely dissolved.

Serve hot or cold accompanied by more sugar and the evaporated milk so you guests can add their own.