← Nouns Cooking · West & East African

Ingredients

• 60 g Millet flour (finger millet / wimbi)
• 600 ml Water, divided
• 1 pinch Salt
• 2 tbsp sugar, or to taste
• 1 tbsp lemon juice (optional)
• 125 ml Milk (optional)
• 1 tbsp Honey (optional)

Method

1. Whisk the millet flour with 150 ml cold water until completely smooth.
2. Bring the remaining water and the salt to the boil in a saucepan.
3. Pour in the millet mixture, whisking constantly, and turn the heat down to low.
4. Simmer for 8–10 min, stirring often, until it thickens to a smooth, pourable porridge and no longer tastes floury.
5. Stir in the sugar and lemon juice, if using (it gives the classic tang), and loosen with milk if you like. Serve hot in cups or bowls.

Tips

• Milk or honey make it richer but no longer vegan; leave them out or use a plant milk.
• Fermented uji, left overnight to sour, is traditional; the lemon is a quick shortcut.

Sources

Written in our own words after cross-checking these recipes:

Mayuri's Jikoni Kaluhi's Kitchen