Contents
Boil the chumiza for 20-25 minutes until the grains are completely softened, then insist under the lid for 20 minutes.
How to cook chumiza
It is quite simple to cook porridge from chumiza. You need to pour the cereal into boiling water and cook, stirring constantly, so that no lumps form. The fire is weak, we remove the foam. When the cereal is cooked well, the porridge is ready. It turns out to be thick and bland. It can be used as a substitute for bread, if boiled with corn grits to make a dish called gomi.
About croup
Chumiza is a cultivated annual plant belonging to the family of cereals. Grits are made from chumiza. In appearance, it resembles millet groats, and in taste is comparable to semolina. Also, flour is made from chumiza. Chumiza is rich in fats, proteins, carbohydrates. This product is endowed with medicinal properties and has a positive effect on human health. This cereal is beneficial for the cardiovascular, immune, nervous and muscular systems. The main advantage of chumiza is the absence of gluten. Chumiza is difficult to find on the shelves in ordinary stores, now it is practically not prepared from chumiza, it is used as food for parrots, although it was mentioned more than once in V. Pokhlebkin’s recipes.