Wheat porridge and some nutmeg

When seasoning and preparing nutmeg porridge, it is actually necessary to leave out the salt, it is the only way to keep it from tasting like it is unbalanced and numb. Salt loses its value as an optional seasoning. If underseasoning is your goal, don’t bother with wheat and water. Salt is the most dominant and starchy of all the nutmeg, wheat and water porridge mix. Pre ground nutmeg doesn’t also cut it. If you don’t use fresh nutmeg, your porridge will not have the best spice of all time.

The only way you will not need to prepare your wheat porridge with nutmeg is if you are planning to have chopped dates as your sweetener. Sweetener is Sugar and sweetener mixed with other ingredients is called an emulsifier. My teeth are in pain from the amount of the sugar, which actually is so high it is in need of a sugar boost. Unless you prepare your portable wheat porridge with nutmeg and use sugar as your sweetener, you can't eat the cracked wheat. Sugar in your wheat porridge is the only way to keep your breakfast from turning into dessert.

I simmered some grains I had plans of using this morning for about forty minutes, and they were still tough, almost like pebbles. Unless you want to spend all day cooking, overnight soaking is a must. For me it is a preference, but I like whole wheat more than soft and mushy oats. It's more like real food because I like to chew. When I didn’t add enough water my porridge became a solid block. The texture is hard to get used to. My little siblings called it bumpy soup, like the bumpy roads of Ghana.

A warm bowl of porridge is like nothing else. I still have yet to burn a pot, but my sister added nutmeg to the porridge. I really enjoyed the fact that it was filling and that I ate it at 7 a.m. and still have yet to find my self hungry. That's what food shoot be, especially breakfast. We focus on work a lot so if we don't eat heavy in the morning it's trouble waiting to happen.

The pot is a pain to clean the sticks are dry, you add water it becomes sticky. Not easy at all. But anyway, the wheat porridge had more flavor than most. I added a little butter and a little condensed milk. But let’s be honest, it was really the sugar that made it taste good.

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