Millet porridge and corn porridge

I've been used to normal maize or corn porridge but I've tried Millet porridge before and I can tell you the difference. Millet porridge stays in your body longer than corn porridge does. You may feel full drinking corn porridge that many in Ghana call koko, but that feeling doesn't last till the afternoon. You will end up looking for what to eat by eleven in the morning. Millet porridge clearly has more staying power than corn porridge.

Millet porridge also has a better texture for the morning than corn porridge. With corn porridge, it may become too watery in the case that the person prepping it used the wrong water to corn ratio. Millet has a small grain feel which is good, it lets you know that you are actually eating something and not just drinking water that has something that is flavored in it especially the way the Hausa Koko feels like.

Corn is used most of the time because it is cheaper than millet, but price doesn't correlate with the benefit to the body.

Cooking with millet is a bit more challenging compared to other grains. Because millet is unprocessed, it may have small small rocks or sand and other natural debris. This means your millet must be rinsed extensively to remove contaminant debris before you start using it. But believe me, when cooked, millet is far more delicious than corn when your flavor it a little. Corn porridge just requires too much sugar to make it taste good.

Porridge made with corn is not that delicious without a lot of added milk and sugar but that's just from my perspective. Millet porridge is a lot more wholesome and doesn’t needs so much sugar added because it has more flavor on its own than corn.

Some people may prefer eating corn porridge but not me. I have switched to eating millet and I doubt I'll go back. I also sometimes notice millet with specks and a dark color. Although some may see it as not nice, I do not mind it.

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