Sunday, 19 June 2016

Recipe of Garlic Porridge

Recipe of Garlic Porridge

very good!!!

Who would not like to reach 120 years old?
Well, Mrs Jesuína dos Santos managed!
How? I don't know, but she eats garlic porridge every dinner!
Who knows if it works .... :-)

This simple recipe has many variations. It can be done with cassava flour (not starch) or with flaked corn flour .. I used a mixture of both... another option is to add pouché eggs or not... I put everything... heheheh..
The quantity of flour varies according to your taste, more or less liquid consistency. Anyway it is wise to add it slowly and wait some time for cooking, because it ALWAYS gets harder, specially when it gets colder.


- 1 head of chopped garlic (it is the complete head, it's not only one tooth)
- 1 litre of chicken broth (the best is the natural one, but tablets can be used)
- 1 chopped onion
- 2~3 Tbsp of flaked corn flour and/or cassava flour (not the starch)
- 1 tsp of dry marjoram
- freshly crushed black peppers to taste
- salt to taste
- 1~2 Tbsp of olive oil
- 2 branches of freshly chopped parsley
- 2 eggs


Put the olive oil + chopped onion in a saucer.
Golden the onion.
Add chopped garlic (reserve 2 chopped teeth to add later - it's important).
Mix, but don't let it golden very much, neither burn.
Put the chicken broth + pepper + salt + marjoram, mix and bring it to a boil.
When it boils, SLOWLY, add the flour; keep mixing the liquid constantly and at the same time pour the flour, bit by bit until it reaches approx. 1 Tbsp.
Keep mixing for a while until the liquid thickens.
If it is too liquid yet, continue with the same procedure and wait until it is ALMOST in the consistency of your preference (because later it thickens more).
Put it on low heat.

If you want it more liquid, add carefully both broken eggs, without mixing, so that they will form a bag shape.
Let it stand until the yolk gets the consistency that you prefer and turn off the heat (i let it stay for 2 minutes).

In case you want a more consistent porridge, like a polenta, then turn off the heat and reserve the porridge.
Cook the eggs separately: saucer with boiling water, mix it strongly to form a swirl, remove the spoon and break the egg in the center of the swirl. Don't mix anymore. Cook as much as you wish and later add the cooked egg carefully to the porridge.

As soon as you remove the porridge from the heat, add chopped parsley + the rest of chopped garlic and stir well.
It's this garlic that will enhance the flavor of the porridge.

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