Cooking Instructions
- 1
Sieve Millet with a sieve with smooth chiffon clothuth to remove sand
- 2
Pour into a bucket
- 3
Add water to cover it
- 4
Next day morning,scrub with palms,rinse and soak with same level of water
- 5
After 2days,scrub, as previous day, drain,take to a mill,grind with water
- 6
Now use chiffon cloth as you do with pap to get the paste by scooping on cloth,use hands to press it in circular motion,as you pour water in circular motion too,repeat process till you get the chaff
- 7
Discard
- 8
After 8hrs, carefully remove chiffon cloth,pour out water carefully till 20%water is left with Paste
- 9
Now,use pap sack,scoop wet paste into sack,tie the entry point of sack with a rope to prevent spillage,note that rope tied will be close to the edge of paste in bag to allow the excess water drip out
- 10
Put a bowl inside a large plastic bowl,turn the smaller bowl face down,put the sack of paste on top of the faded down bowl,you may fiver it,leave it overnight
- 11
Ready to use as you untie the sack
- 12
Share into Portions and freeze
- 13
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