Finger Millet and Sorghum Porridge

Ingredients

1cup (1 fist) of millet flour

Steps

½ cup (half fist) of sorghum flour

6 cups (6 fists) of clean water

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.

Boil 3 cups (3 fists) of clean water in a pot.

In a separate bowl, mix the finger millet and sorghum flour. Add 1 ½ cups (1 ½ fists) of clean water.

Stir until the mixture is smooth.

Add the mixture to the boiling water. Stir to stop lumps from forming until the mixture boils.

Add the rest of the clean water to the pot.

Continue cooking and stirring until the porridge is the right consistency for your child’s age.

Remove from the heat. Let porridge cool before serving so you do not burn your baby’s mouth.

Wash your hands and your baby’s hands and face with soap and clean water before you feed the baby.

Recommended additions for dietary diversity and helpful hints on are the next page.

Recommended additions for dietary diversity: Mashed avocado

Mashed cooked sweet potato

Peanut butter paste

Add a healthy fat like vegetable oil (1 teaspoon or 1 thumb tip)

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Using safe water is very important. If you are not sure if your water is safe to drink you can boil it for 3 minutes and let it cool.

Helpful Hints

• For children aged 6 months, the porridge should be thick, smooth, and well mashed. It should not run off the spoon.For children aged 7–8 months, the porridge should be thicker.

• If you have extra food, you can feed it to other children or store it in a covered container for NO MORE THAN 4 hours. If you store the food, be sure to heat it so it is hot (not just warm) before feeding it again to your baby.

• Continue breastfeeding on demand until your baby is 2 years old or older.