Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon

Name: Fermented Wimbi Flour (Millet) Porridge #AuthorMarathon
Cuisine: Kenyan
Ingredients: Wimbi Flour; Water; to taste Sugar

Athena Wakecu @A7h3naCooks

Nairobi, Kenya

I looove fermented porridge, especially the traditionally made one. But since that is hard to come by, I ferment my own.

Athena Wakecu @A7h3naCooks

Nairobi, Kenya

I looove fermented porridge, especially the traditionally made one. But since that is hard to come by, I ferment my own.

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Ingredients

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Steps

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.

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Cooksnaps

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Athena Wakecu @A7h3naCooks

on March 09, 2019 00:08

Nairobi, Kenya

From as far back as a child of 7 or 8 years, I have always loved cooking. Trying out new recipes and experimenting with different ingredients is my passion.