~486 cal · 19g protein · 62g carbs · 19g fat (estimated, per serving)
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Millet porridge with groundnut and soured milk
🇬🇲 Banjul
Chura gerteh is Gambian comfort in a calabash: steamed millet couscous stirred with groundnut paste until nutty and thick, then flooded with sweetened soured milk. Groundnuts are The Gambia's signature crop, and this breakfast puts them front and center along the banks of the river.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 cups fine millet (or millet couscous)
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3 cups water
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1/2 cup groundnut (peanut) paste
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2 cups soured milk
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3 tbsp sugar, to taste
Instructions
1
Steam or simmer the millet in the water until tender and fluffy, about 15–20 minutes, then let it cool slightly.
2
Loosen the groundnut paste with a little warm water to a pourable cream.
3
Fold the groundnut cream through the warm millet until every grain is coated and nutty.
4
Sweeten the soured milk, pour generously over each bowl of millet, and serve cool.
Banjul riverside breakfast tradition.
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🌏 While it simmers — know your destination
📍
Banjul. A river-mouth capital devoted to okra superkanja.
🗺️
The Gambia. A river nation devoted to okra-and-palm seafood stews.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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