Teff and sorghum cold porridge with coconut milk and almond butter

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recipe and photographs by Veronica Yudkevich


My grandmother was very good at turning humble ingredients into simple but delicious meals. Many mornings there was hot porridge waiting for me in the kitchen the moment I opened my eyes. Now that I have my own children, porridge is always a satisfying, quick and easy dinner or breakfast solution.

The first time I tried teff or sorghum was also in porridge. The last time I gave birth my sister -in-law brought me a thermos with steaming teff and flaxseed porridge, which warmed my heart and belly. This food, rich in iron, calcium, protein and dietary fibers, is apparently, a staple in Ethiopia, in a new mother’s diet.

Taking inspiration from all the porridge makers in my life I made one of my own. It combines a few different flavors which, in my opinion, work quite well together. Don’t skip the best part – almond butter and coconut sugar.


Teff and sorghum cold porridge with coconut milk and almond butter

It’s really good warm as well, but I find that it’s even better cold when it has a pudding-like texture. This recipe is vegan and gluten free, but cow’s milk may also be used instead of the coconut milk, which will add some sweetness.

Ingredients (2 servings):

½ cup water

½ cup coconut milk

1 Tbsp teff flour

1 Tbsp sorghum flour

½ tsp Kosher salt

1 tsp brown sugar

½ tsp ground ginger

¼ tsp ground cinnamon

½ tsp vanilla extract

Almond butter and coconut sugar (or brown sugar) for toppings



Put all ingredients (except for the almond butter and coconut sugar) into a pan and whisk quickly over medium heat to prevent lumps.

Cook until the porridge reaches the desired consistency, while stirring with a whisk.

It can be served at this point or set aside for cooling, whisking from time to time.

Refrigerate for 2-3 hours. When cold it has a pudding-like texture.

Serve with a generous dollop of almond butter and one or two teaspoons of coconut sugar.