This champorado recipe was created by the root group (Hi Tina and Edlyn!) inspired by the Ecology of Food Course by Asha Peri and Mabi David.
We called it Farmer's champorado because most of the items can be found in a rice farming cycle: the munggo is planted before rice for nitrogen-fixing and sesame seeds (linga) is planted on the sides to make use of the paddy borders. If you happen to be in Bicol, you can find all the ingredients there!
- 1/2 cup whole grain rice
- 1/4 cup munggo beans
- 1/4 cup mix of black and white sesame seeds
- 2 Tbsp pili nuts
- 1/4 cup coco sugar or less to taste
- 1/2 cup gata
- pinch of seasalt
- Toast munggo beans until delicious. Toast rice in pan also.
- Boil munggo and rice in 4 cups water. Add more if necessary.
- Make sesame milk by blending sesame 1:4 water. Add pili and blend until smooth.
- When the porridge is pretty much cooked but not yet mushy, add everything else. If a creamier consistency is desired, blend a couple cups of the porridge and pour back.
- Top with tahini and gata drizzle, sesame seeds and something crunchy (we used toasted mungdal but you can use pinipig)
The original plan was to include 1/4 c black malagkit but we forgot but turned out pretty good. if you try it, let us know how it turns out :)
Photo credit: Tina Langit
Get a steady supply of healthy vegetables for your kids when you subscribe to our Gulay Pambahay pack.
This 3.5 kilogram tampipi of seasonal hearty and leafy veggies with a variety of 9-12 vegetables that ensures a colorful and healthy week for you and your loved ones.
You can also order unpolished rice from us with your choice of black or red.