Nutrition Section Dried Fermented Grain

Clean cooking area, any containers you will use, including pots, and utensils with soap and clean water. Dry the utensils. Wash hands with soap and clean running water.

Pour 1 cup (1 fist) of flour in a container that has a lid. You can use millet, wimbi, sorghum, or any available grain.

Pour 3 cups (3 fists) of warm clean water into the grains and stir to make a smooth paste.

Cover with a lid. Make sure the lid is secure and no flies can get into the container. Leave the covered grains in a cool, dark place for one day to ferment.

Discard grains that have grown fuzz.

Thinly spread the grains on a clean cloth or pan. Cover with a clean, thin cloth. Sun-dry away from animals and children to avoid contamination.

Dry for 3–7 days or until the grains are completely dry and there are no wet spots on the cloth or pan.

Put the grains in an airtight container and store in a cool dry place for up to 6 months.