Suji Porridge

Dry-roasting the semolina first is what stops this turning pasty; the grains stay separate for a moment before swelling into a soft, slightly grainy breakfast.

Ingredients

• 2 tbsp fine semolina
• ¾ cup water

Instructions

1. 1Dry-roast 2 tbsp fine semolina in a small pan over low heat for 3–4 minutes, stirring constantly, until it smells nutty but has taken no colour.
2. 2Tip the semolina onto a plate so it stops cooking, then heat ¾ cup water in the same pan.
3. 3Rain the semolina back into the simmering water in a thin stream, stirring hard with a fork to keep it smooth.
4. 4Cook for 3–4 minutes, until it thickens and begins to pull away from the sides of the pan.
5. 5Press out any lumps against the pan, loosen with water to a soft, spoonable mash, and cool carefully — semolina holds heat well.