It's an Ethiopian savoury porridge, made from chickpea flour. I did it from scratch during the week, easy to do and very tasty. But I've now ordered a kilo of preseasoned mix for it, which it strikes me might be a handy base for a dahl like curry on the go, it cooks a lot quicker than whole lentils.
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Have you tried the home grown Peasemeal ?
It's basically little field peas roasted and then ground into flour.
Very tasty, very nutritious and low distance sort of thing.
Hard to find it in the UK now though
used to be commonplace right across the land.
Between peasemeal (a legume) and porridge (a grain) it makes a complete protein
Old fashioned vegetarian food thing.
M
It's basically little field peas roasted and then ground into flour.
Very tasty, very nutritious and low distance sort of thing.
Hard to find it in the UK now though
used to be commonplace right across the land.Between peasemeal (a legume) and porridge (a grain) it makes a complete protein
Old fashioned vegetarian food thing.
M
I've had a discussion recently with someone about pease porridge, same thing? I seem to remember that I decided to try it, but the sketchiness of that memory and my absolute failure to recall who I had the conversation with may indicate that a snifter or two had been had. Will look into it.
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