From Bertha Nherera
- 3 cups toasted finger millet flour
- 11 cups water
- ½ teaspoon salt
Optional toppings: sugar, milk, baobab powder, yoghurt, peanut butter, marula or mongongo nuts, dried fruit
- Boil a kettle or pot of water and measure out 10 cups then set aside.
- Measure out 3 level cups of finger millet flour-level it and place in a cooking pot.
- Pour one cup of cold water into the cooking pot and stir until smooth.
- Measure out 6 cups of the hot water, add to the pot and stir until smooth.
- Place the pot on the stove or fire and bring it to a boil whilst stirring. Boil for 15 minutes, adding more hot water if the mixture becomes too thick.
- The millet can be served as porridge at this stage.
- To make sadza, add between 1 ½ to 2 cups of millet flour depending on what thickness you prefer. Mix until smooth.
- Stirring constantly, let the pot simmer for another 10 minutes.
- Serve with your favourite relish.
NB: to make sour porridge, leave the millet flour to soak in cold water for two days then cook as above on the third day. You can also make whole-grain porridge by soaking finger millet grain overnight and cook until soft.
Finger millet is very rich in iron, calcium, and vitamin A, especially compared to maize meal!