Medeeda hilba

Name: Medeeda hilba
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 4 g food-grade fenugreek seeds; 60 g wheat flour; 400 ml pasteurised/UHT semi-skimmed milk; 600 ml drinking water: 200 ml slurry, 400 ml pan; 10 ml sunflower oil; 30 g sugar; Small pinch salt, about 0.5 g

🥣 Milk and fenugreek porridge thickened with wheat in this home adaptation.

Ingredients

4 g food-grade fenugreek seeds
60 g wheat flour
400 ml pasteurised/UHT semi-skimmed milk
600 ml drinking water: 200 ml slurry, 400 ml pan
10 ml sunflower oil
30 g sugar
Small pinch salt, about 0.5 g

Preparation

Identify edible fenugreek. Whisk flour into 200 ml cold water until lump-free, reserve other water separately.

Warm seeds gently in oil one minute without blackening.

Carefully add remaining 400 ml water and simmer five minutes.

Add milk then flour slurry while whisking, sugar and salt. Bring to gentle bubbles and cook about fourteen minutes stirring bottom until flour cooked and soft cream texture.

Check seeds softened; extend with a little hot water if too thick. Off heat rest five minutes.

Divide four bowls, serve warm without topping. Declared wheat-thickened adaptation without athrun or traditional alkaline salt; culinary use only.