Finger millet or zviyo is a big part of many rural homes’ diet. It is most popular as part of the traditional alcoholic brew known as masese, it is an opaque beer and also in the non-alcoholic drink maheu. It is also used to make sadza and porridge using the same methods as you would with maize meal. Though not proven scientifically, it is widely believed that finger millet is more nutritious compared to maize meal. One thing that I know from experience is that if you are having tummy problems, eating a meal with finger millet will help you feel better.
Finger Millet Meal Porridge/Bota rezviyo Recipe
Serves 2-3 people
1 cup millet meal
1 teaspoon salt
1/2 to 1 tablespoon butter
1/2 cup milk
2 tablespoon sugar or honey
Method
1. Boil water in an electric hug, meanwhile, in a medium sized saucepan add the millet meal and add about one cup of cold water. Stir in until well combined with the millet.
2. When the water in the electric jug is ready, transfer saucepan on the hob on medium heat and then pour the hot water (roughly about a cup) in the millet stirring well.
3. Continue stirring after pouring the water until the mixture starts to cook/ bubbling at the same time.
4. If mixture is too thick you can add more water until its in a porridge consistent that you prefer. Leave to cook for 20-25munutes.
5. To add flavour to the porridge, add a knob of butter, milk and honey or sugar then stir in vigorously. Leave to cook on low heat for a further 5-10munutes and then serve whilst still hot.
I need to try this!
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