How to make it
6 steps. Take it one step at a time.
Mix the millet flour
In a small bowl, mix the millet flour with 1 cup (240ml) of cold water to create a smooth, lump-free paste.
Bring the remaining 3 cups of water
Bring the remaining 3 cups (720ml) of water to a boil in a medium saucepan.
Slowly pour the flour paste
Slowly pour the flour paste into the boiling water while whisking continuously to prevent lumps from forming.
Reduce the heat to low and simmer the porridge
Reduce the heat to low and simmer the porridge for 10-15 minutes, stirring frequently, until the mixture thickens and the raw flour taste is gone.
10 minStir in the sugar and lemon juice
Stir in the sugar and lemon juice (if using). If the porridge is too thick, add a little more water or milk to reach your desired consistency.
Serve hot in bowls, topped
Serve hot in bowls, topped with an extra drizzle of milk if desired.
A little kitchen wisdom
For a truly traditional taste, you can ferment the flour paste by leaving it in a warm place for 1-2 days before cooking. If you prefer a thinner consistency, simply add more water or milk at the end.
