Heat 20 litres of water, sieve your flour

Add the heated water in a bucket while at lukewarm temperature then add the flour & stir well with a wooden spoon

Then cover with lid & store in a cool warm place for 2 to 3 days depending with the climate.. In hot areas store for 2 days

Cook on the porridge in the 3rd or 4th day.

1kg of flour gives 15 to 20 litres of porridge..

In a wide sufuria add the fermented water then add clean water to add up your measurements.

Bring water to boil then add the fermented flour.. We cook it just like normal porridge stir well with the biggest wooden spoon u have. Bring to boil, let it cook for 40mins

When ready store in a clean mtungi while still hot & enjoy your porridge for one or 2weeks.