Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon
Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, fermented wimbi flour (millet) porridge #authormarathon. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon is something that I have loved my whole life. They are fine and they look wonderful.

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. Bring the water to a boil.

To begin with this particular recipe, we must prepare a few ingredients. You can have fermented wimbi flour (millet) porridge #authormarathon using 3 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon:
  1. Make ready Wimbi Flour
  2. Prepare Water
  3. Take to taste Sugar

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. Unlike many millet porridge recipes that use whole millet grains, this millet porridge is made of millet flour.

Instructions to make Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon:
  1. 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.
  2. Once ready, boil some water. 750ml in this case. Measure out from the fermented mixture, 250 ml.
  3. Add into that fermented mixture, 3 heaped tablespoons of flour. Stir until it is smooth n with no flour visible.
  4. Now take 250ml to 350ml of the boiling water and pour into your fermented mixture. Stir vigorously n quickly til smooth.
  5. Pour that, into the boiling pot of water while stirring.
  6. Continue stirring, non stop. This ensures a smooth porridge outcome.
  7. Once it starts to bubble n spurt, lower heat. Stir a little longer. About 2 mins.
  8. Add Sugar. - If you wish. Let the porridge cook for at least five minutes then remove from heat. Cool slightly n serve.
  9. 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.

As it cools down it assumes the consistency of pudding. Unlike many millet porridge recipes that use whole millet grains, this millet porridge is made of millet flour. The flour is obtained by grinding the millet grains to a fine powder. Uji, also known as the Kenyan Fermented Porridge, is the ultimate comfort breakfast food that is packed with probiotics. It is made of dried maize, millet, and/or sorghum that is made wet with water and left to ferment for a few days before cooking.

So that’s going to wrap it up with this exceptional food fermented wimbi flour (millet) porridge #authormarathon recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!