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Introduction
Often dismissed as a pesky weed, crabgrass (Digitaria spp.) is stepping into the spotlight as an unexpected superfood. Once a staple in ancient African diets, this resilient plant is rich in nutrients, gluten-free, and remarkably adaptable. Whether used in porridge, flatbreads, or soups, crabgrass offers a wholesome, sustainable, and health-boosting alternative to modern grains. Here’s a recipe that transforms this overlooked plant into a delicious, nourishing dish.
Ingredients (For Crabgrass Porridge – 2 servings)
1/2 cup dried crabgrass seeds (cleaned and rinsed)
2 cups water
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon (optional)
1 tablespoon honey or maple syrup (optional)
1/4 cup coconut milk or any plant-based milk (optional, for creaminess)
Fresh fruit, nuts, or seeds for topping (optional)
Directions
Prepare the Crabgrass Seeds:
Toast the rinsed crabgrass seeds in a dry skillet over medium heat for 3–5 minutes to enhance flavor and aroma.
Cook the Porridge:
In a saucepan, bring the water to a boil. Add the toasted seeds and salt. Reduce heat to low and simmer for about 15–20 minutes, stirring occasionally, until the mixture thickens.
Flavor It:
Stir in cinnamon and sweetener, if using. Add plant-based milk for a creamier texture.
Serve:
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