It's world porridge day and to celebrate we're sharing this hearty and comforting dish from Econa Sauces
Ingredients:1 tbsp rapeseed oil 1/2 white onion, diced 1/2 tsp turmeric powder 1/2 tsp mustard seeds 1 curry leaf 45g rolled oats 300ml vegetable stock 1 free-range egg 1 tbsp Encona West Indian Papaya Hot Pepper Sauce Splash of oat/almond milk 1/2 avocado, thinly sliced 1 tbsp alfalfa sprouts Encona West Indian Extra Hot Pepper Sauce, to serve
- In a medium saucepan, heat the rapeseed oil over a moderate heat. Add the white onion and cook gently until translucent, about 5-7 minutes.
- Add the turmeric powder, mustard seeds and curry leaf, and toast for two minutes, continually stirring.
- Add the oats and vegetable stock, and bring up to the boil. Cook, simmering, for 10 minutes or until the liquid has been absorbed by the oats.
- Meanwhile, fry the egg to your liking. Stir the Encona West Indian Papaya Hot Pepper Sauce and the oat/almond milk through the oats, then ladle into a bowl. Lay the avocado on top of the oats, followed by the egg, then sprinkle with the alfalfa sprouts. Drizzle with Encona West India Extra Hot Pepper Sauce and enjoy!