Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sour porridge of a mixture of millet, sorghum and ground nuts. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sour porridge of a mixture of millet, sorghum and ground nuts is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Sour porridge of a mixture of millet, sorghum and ground nuts is something that I have loved my whole life. They are nice and they look fantastic.

Description: Sorghum and Millet are ancient grain that is full essential Vitamins and Mineral. Fermenting together a mixture of three parts uncooked and one part Mix the grains with ground baobab leaf powder and other ingredients such as peanut paste, okra, etc. Whisk in between to ensure it stays smooth.

To begin with this particular recipe, we must prepare a few ingredients. You can have sour porridge of a mixture of millet, sorghum and ground nuts using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sour porridge of a mixture of millet, sorghum and ground nuts:

1. Take 1/4 kg grinded millet, sorghum and ground nuts flour
2. Take 6 cups water
3. Make ready 6 teaspoon full sugar
4. Prepare 1 large fresh lemon
5. Take Milk (optional)I didn't add milk in this because it was out of

Kenyan women consume ugali, which is made from a mixture of sorghum and finger millet flour. Grits is ground-corn porridge traditional prepared by Native Americans and which survived until today as a traditional food. It is eaten as a part of a breakfast and is very similar to polenta. Chatang is a Chinese porridge made of sorghum flour, broomcorn millet, proso millet flour and glutinous millet.

Steps to make Sour porridge of a mixture of millet, sorghum and ground nuts:

1. Add the six cups of water in a cooking pot and let it boil.
2. In a different bowl, mix your flour with water til you get a very smooth texture.
3. When the water boils, add the flour and stir continuously until it starts bubbling.
4. Add water along the stiring to get your desired thickness. (at this point if you have your milk, you can as well add)
5. After 5 mins of boiling add the sugar and the lemon juice.
6. Your porridge is ready for an evening, after work.. So tasty

Sorghum and millet's genetic resources are conserved at many centers around the world. One of the major organizations which maintain sorghum and Sorghum whole grain or grain with pericarp can be boiled and consumed. Generally. grain is ground into flour and made into porridge (in Africa) or. Millets - Types of Millets, Benefits, Nutrition Information. Millets - Millets or Siruthaniyam varieties are all about today post.

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