Fermented Grain Porridge

Ingredients

1cup (1 fist) of flour

Steps

3 cups (3 fists) of clean warm 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.

Pour the ground flour (use millet, wimbi, sorghum, or any available grain) in a plastic container or pot.

Pour the warm water into the flour 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 mixture in a cool, dark place for one day to ferment.

If the grains grow fuzz on them, it means the grains have sat too long and are rotting. Throw them away.

Pour 1 cup (a fist) of water into a pot and bring to a boil.

Slowly add the prepared fermented flour paste to the pot and continue stirring until it thickens.

Reduce the heat and cook the mixture until it is cooked through (see helpful hints below).

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.

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.

My grandmother often made us porridge from fermented flour. Fermentation is an inexpensive way to make grain more nutritious. It makes food easier for your body to process and nutrients easier to absorb.

Recommended additions for dietary diversity:

Mashed ripe avocado

Cooked and mashed carrot

Mashed green grams

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

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