eatingCULTURE/eaten: Melkkos.

For a final breakfast in South Africa, we woke up early and headed out to Pretoria's Boeremark. We got there just as the sky was just starting to lighten, some of the late-coming vendors still setting up their stalls and laying out their produce. It had been raining the day before, and though the morning sky was clear there were still gaping mud puddles and a slight damp chill in the air. This made it the perfect morning to have a bowl of melkkos. A flour based porridge layered with strata of cinnamon and sugar, melkkos satisfies on all my requirements for a chilly morning meal: nourishing, filling, with just the right element of sweetness.