Cook the Roots: In a saucepan, boil the arrowroots and cassava in 2 cups of water until soft (about 10-15 minutes). Drain excess water, reserving about 1/2 cup.

Blend the Base: Cut the cooked roots into smaller pieces and place them in a blender. Add roasted peanuts, sugar or honey, and the reserved water. Blend until smooth.

Cook the Porridge: Pour the blended mixture into a saucepan. Add milk and stir over medium heat. Simmer for 5-10 minutes, stirring frequently to prevent lumps. Adjust consistency with more water or milk if needed

Optional Enhancements: Stir in cinnamon, pumpkin seeds, or mashed banana for added flavor and nutrition.

Serve: Remove from heat and let cool slightly. Serve warm in bowls or mugs, garnished with extra nuts or a drizzle of honey if desired.

Consistency: Adjust water or milk for a thinner (drinkable) or thicker (spoonable) porridge.

Variations: Some recipes include millet or sorghum flour (1/4 cup, mixed with water to form a paste, then added during simmering) for a grainier texture