2 tablespoons sorghum flour (30gms)

4 tablespoons of sugar (optional)

1 cup of milk (optional)

Lemon juice (optional)

Enough water

Yield 4 cups

Procedure for making sorghum flour

  1. Roast the sorghum seeds in a pan until they are dark brown then cool.
  2. Grind to get very fine flour in a posho mill, mortar and pestle, hand mill or a grinding stone
  3. Store in a tightly covered jar.

Procedure for making the porridge

  1. Bring the water to boil.
  2. Make a paste from 2 tablespoons of flour with cold water then add the mixture to the boiling water you stir using a wooden spoon until the mixture thickens.
  3. Add milk or lemon juice to taste and simmer for 5 minutes.
  4. Serve hot.