Medeeda

🥣 Warm finger millet porridge with peanut butter and a small plain yoghurt topping.

Ingredients

• 120 g fine edible finger millet flour, Eleusine coracana, also called ragi or wimbi
• 1 litre drinking water plus a little if needed
• 60 g plain unsweetened unsalted peanut butter
• 30 g sugar
• 80 g plain unsweetened pasteurised yoghurt
• 10 ml lime juice

Preparation

Identify edible fine finger millet, ragi or wimbi flour on label. Measure one litre water and keep yoghurt refrigerated.

Whisk flour with about 250 ml taken from the litre of cold water, then add remaining 750 ml in a saucepan until smooth.

Heat gradually while stirring to first simmer. Cook gently around fifteen minutes, scraping bottom, until flour fully cooked and porridge loose; add measured hot water if too thick.

Loosen peanut butter with a small ladle of porridge, return to pan with sugar and cook three to five minutes, stirring.

Off heat add 10 ml lime, rest ten minutes and divide four similar bowls.

Top each with 20 g yoghurt and serve warm after checking temperature. No home fermentation; extra toppings excluded.