Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, fermented wimbi flour (millet) porridge #authormarathon. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
You can make much more and just store. The longer it stays the 'better' it gets. Add a little sugar if you want to hasten the process of fermentation. Pour into an airtight container and leave in a cool place.
Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have fermented wimbi flour (millet) porridge #authormarathon using 3 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon:
- Make ready Wimbi Flour
- Prepare Water
- Get to taste Sugar
The flour is obtained by grinding the millet grains to a fine powder. Finger millet is also called red millet, Ragi in India, or Wimbi in Swahili. It is a whole grain seed that is ground into flour used to make porridge, Asida, and for making fermented liquor. Finger millet porridge is best consumed warm.
Steps to make Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon:
- A couple of days before you plan to cook the porridge, take 3 heaped tablespoons of flour and 250ml water. You can make much more and just store. The longer it stays the 'better' it gets. Mix. Add a little sugar if you want to hasten the process of fermentation. Pour into an airtight container and leave in a cool place.
- Once ready, boil some water. 750ml in this case. Measure out from the fermented mixture, 250 ml.
- Add into that fermented mixture, 3 heaped tablespoons of flour. Stir until it is smooth n with no flour visible.
- Now take 250ml to 350ml of the boiling water and pour into your fermented mixture. Stir vigorously n quickly til smooth.
- Pour that, into the boiling pot of water while stirring.
- Continue stirring, non stop. This ensures a smooth porridge outcome.
- Once it starts to bubble n spurt, lower heat. Stir a little longer. About 2 mins.
- Add Sugar. - If you wish. Let the porridge cook for at least five minutes then remove from heat. Cool slightly n serve.
- NOTE… I love my porridge thick so if you prefer your thin, you can add some water at the stirring stage. Ensure it is hot to prevent the porridge getting lumpy.
It is a whole grain seed that is ground into flour used to make porridge, Asida, and for making fermented liquor. Finger millet porridge is best consumed warm. As it cools down it assumes the consistency of pudding. Pour the millet flour in a large container with a fitting lid and add two cups of water as you mix well to form a slightly thick consistent paste. You can now remove the top layer that would have formed, stir and set the mixture aside.
So that is going to wrap this up with this exceptional food fermented wimbi flour (millet) porridge #authormarathon recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
