Ingredients with Measurements:
- 1 cup of frumenty
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red chilli, chopped
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1/4 cup of chopped coriander leaves
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the frumenty in cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and sauté for 2-3 minutes until translucent.
4. Add the minced garlic and chopped chilli and sauté for another minute.
5. Add the frumenty to the pot and stir well.
6. Add the cumin powder, coriander powder, paprika, salt, and pepper to the pot and stir well.
7. Pour in 2 cups of water and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and let the frumenty simmer for 20-25 minutes or until the water has been absorbed and the frumenty is tender.
9. Remove the pot from the heat and stir in the chopped coriander leaves.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 32g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- Frumenty can be substituted with barley or quinoa.
- Olive oil can be substituted with vegetable oil or butter.
- Red chilli can be substituted with green chilli or jalapeño.
- Coriander leaves can be substituted with parsley or basil.
Variations:
- Add diced tomatoes or tomato paste for a richer flavor.
- Add chopped carrots, celery, or bell peppers for extra vegetables.
- Add cooked chicken, beef, or shrimp for a protein boost.
Tips and tricks:
- Rinse the frumenty well to remove any dirt or debris.
- Sauté the onion and garlic until fragrant for maximum flavor.
- Adjust the amount of chilli to your desired level of spiciness.
- Stir the frumenty occasionally while simmering to prevent sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the frumenty in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the frumenty in individual bowls and garnish with extra coriander leaves.
Garnishes:
Extra coriander leaves, sliced chilli, or a dollop of yogurt.
Pairings:
- Serve with a side of naan bread or pita bread.
- Pair with a fresh salad or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the frumenty is too dry, add a splash of water or broth while reheating.
- If the frumenty is too wet, uncover the pot and let it simmer for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to rinse the frumenty well before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Frumenty is an ancient dish that dates back to medieval times. It was a popular dish in Europe and was made with boiled wheat grains. Today, frumenty is still enjoyed in many parts of the world and can be made with a variety of grains.
Flavor profiles:
This spicy frumenty has a rich and savory flavor with a hint of heat from the chilli. The coriander adds a fresh and herbaceous note to the dish.
Serving suggestions:
Serve this spicy frumenty as a main dish for lunch or dinner. It can also be served as a side dish alongside grilled meats or roasted vegetables.
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