- 1 cup roasted corn
- A pinch of salt
- Concentrated milk
- Mix the corn with 2 cup water
- Bring to a boil 2 cup of water and add the corn mixture and the salt
- Cook for 10 min and add milk to taste
- Serve warm
This tapioca porridge is very simple, creamy and flavorful. The tapioca is boiled until they are translucid, with aromatic spices and finish with condensed milk or coconut milk. Cinnamon is the spice flavoring of choice vanilla, fennel, star anise or cloves works great too. The pungent taste and scent from the Cinnamon paired with the creaminess of the tapioca and the milk is irresistible. The tapioca porridge makes for a delightful surprise as they slide down your throat.
Tapioca is a starch extracted from cassava roots. Tapioca is a starchy substance in the form of hard white grains. The taste of tapioca has the same taste all over the world, but the shape differs. The tapioca found in the USA are shape like pearls. Tapioca provide only carbohydrate food value, and is low in protein, vitamins and minerals. In west Africa, the tapioca is eating as breakfast or as a dessert but is also used sometimes as thickening agent.
What I love about this tapioca porridge recipe is that is suitable pretty for anybody as I worked very hard to make it compliant to basically every allergy in the world, so that even paleo, grain free and AIP eaters can enjoy a breakfast that’s traditionally not allowed.
Soak the tapioca with 1/2 cup water for 4 minutes.
While the tapioca is soaking, add the remaining 2 cups of water along with the cinnamon stick (or cardamom) to a saucepan. Cover and bring to a boil.
Add the soaked tapioca along with any residual soaking liquid to the boiling water and stir.
Lower the heat to low, cover the pot, and let simmer for 6 minutes or until the sago is translucent.
Remove from the heat and sweeten with sugar and milk to taste.