One of the exports my grand mother would bring for us when she visited Nairobi was some home-made gruel which is Kenya-speak for fermented porridge made from any of these cereal grains millet,sorghum and maize.
Now fermentation plays a very important role when it comes to some cereal grains that i listed above,it gets rid of some toxins that maybe present in some grains,makes it easier to digest and ….gets rid of bacteria that may otherwise cause diarrhoea .
Our grandmas knew what they were doing .
Seeing that they lacked cold storage facilities like fridges and freezers,sour porridge lasted longer.
Now traditionally my grandma would make it with some of her friend with some special gruel making equipment, but I can get the same taste using lemons!
I love the sharp taste lemons give it and since i cannot do it like my grandmother,my taste buds aren’t any wiser.
Here is what you need:
6 tablespoons heaped millet flour
1 and a half cups water
1.Start by mixing the 6 tablespoons of flour in half a cup of water,stir till there are no lumps.
2.Put the one and a half cups in a small saucepan and bring toa boil (this method I find quicker).Then using a wooden spoon stir in the pre mixed flour and water mixture stirring till it thickens and begins to bubble.
3.You can adjust the consistency of the porridge by adding water.
4.Let it simmer for 20 minutes to make sure it’s thoroughly cooked.
5.Meanwhile squeezze the juice from 2 lemons and add to simmering porridge.
7.Let it simmer for 5 minutes and remove from heat into serving bowls.
8.Add sugar/honey for taste as desired
Variations:You can add the juice of any citrus fruit from lemons/lime to orange juice,all should be freshly squeezed and without seeds.
And if you do not like the citrus flavour in your porridge,just go ahead and add milk or cream and you have yourself a hearty and wholesome meal!