Moringa Leaves and Sweet Potato Porridge

Moringa Leaves and Sweet Potato Porridge

Porridge is an easily digestible food. It is good during convalescence. Some regional cultures predominantly take porridge as a staple diet. Rice is mainly used but other cereals such as wheat, barley, corn and buckwheat are also suitable for porridge.

Porridge is taken mainly for breakfast using instant cereals such oatmeal. But can also be taken for lunch and dinner also.  In many Asian countries you will find street stalls selling porridge with elaborate accompaniment. There are also specialty restaurants specializing in porridge and even buffets.  In China Hainanese province is well known for chicken porridge.

Rice porridge with sweet potato and pumpkin is given to babies starting on solids.
Today I am going to make a porridge with moringa leaves and sweet potato.

                                   Recipe summary
                                             For
                   Moringa Leaves and Sweet Potato Porridge

Preparation time : 30 minutes
Cooking time:  30 minutes

Serves: 4


1. Roast 30 grams green bean  (mung bean) seeds broken and hull separated in a wok or microwave. To microwave put the bean on a plate and microwave 1 minute high, shake it and  do for another 1 minute .

Moringa leaf

2. Boil the green bean seeds in a saucepan covered with water and simmer it for about 20 minutes or till the seeds become very soft. Drain the seeds and set aside.

3. In a large saucepan add 3 cups cooked rice. Cover the rice with plain water.(3 or 4 cups)
Bring to the boil. Reduce the heat and cook covered for about 15 minutes.

4. Add 100 grams sweet potato chopped into 1 inch cubes and boil covered for 10 minutes.

Moringa Leaves and 
Sweet Potato Porridge

5. Add 50 grams moringa leaves and cooked green bean seeds and continue boiling covered for another 5 minutes.


6. Add 1 teaspoon salt and ¼ cup coconut milk and cook for two minutes.
By now the rice will be very soft and some parts of the rice would have dissolved into the porridge.


Taste and adjust salt.

Moringa Leaves and Sweet Potato Porridge is ready.

                                  

                          Recipe follows in detail with pictures.

Preparation time : 30 minutes
Cooking time:  30 minutes
Serves: 4

Ingredients
Main
3 cups cooked long grain rice
100 grams sweet potato chopped into 1 inch cubes
50 grams moringa leaves
30 grams dried green bean seeds (mung bean)
Others
1 teaspoon salt
¼ cup coconut milk

Preparation
You can buy green bean seeds broken and hull separated. You must roast the bean. Normally full bean  is roasted and hull is separated by crushing  with a roller.I put the separated  green bean on a plate and microwave 1 minute high, shake it and  do for another 1 minute .This cooks fast. But because the cooking time variation it difficult to get right consistency. Therefore I boil the green bean seeds in a saucepan covered with water and simmer it for about 20 minutes or till the seeds become very soft. Drain the seeds and set aside.

Method
In a large saucepan add the cooked rice. Cover the rice with plain water.(3 or 4 cups)
Bring to the boil. Reduce the heat and cook covered for about 15 minutes
Add sweet potato cubes and boil covered for 10 minutes.

Sweet potato sliced

Add moringa leaves and cooked green bean seeds and continue boiling covered for another 5 minutes.

Moringa leaves

Add salt and coconut milk and cook for two minutes.
By now the rice will be very soft and some parts of the rice would have dissolved into the porridge.
Taste and adjust salt.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.