Where it comes from
Chura gerteh (also called chura) is the Gambian sweet millet-and-peanut porridge served for breakfast. The dish reflects the Sahelian heritage of Gambia's Mandinka and Fula peoples.
On the plate
Spoon up chura gerteh — creamy beige porridge with visible millet grains, golden-brown from peanut, slightly sweet, crushed peanuts on top. Bite: millet's grainy texture, peanut's nutty richness, gentle sweetness, the coconut milk's tropical note. The Gambian highland breakfast tradition.
How it works
Soaking millet overnight reduces cooking time. Peanut butter is mixed with water to prevent lumping.
Variations
Chura with extra peanuts. With banana. Sweet/savory versions.
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓20 min active · 70 min waiting
How it's made
8 steps · Show ↓- 1480 min
Soak 250 g millet in water overnight; drain.
- 24 min
Bring 1 L water + pinch of salt to a boil. Add millet.
- 328 min
Simmer 25-30 min until millet is tender.
- 42 min
Mix 100 g peanut butter with 100 ml warm water; stir into porridge.
- 52 min
Add 80 g sugar + 1 tsp vanilla (optional) + 200 ml milk or coconut milk.
- 611 min
Simmer 10 min until creamy.
- 71 min
Taste; add more sugar if desired.
- 82 min
Serve in bowls topped with crushed peanuts. Eat warm for breakfast.
