The simple wimbi porridge#millet flour challenge #themechallenge
The simple wimbi porridge#millet flour challenge #themechallenge

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, the simple wimbi porridge#millet flour challenge #themechallenge. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

The simple wimbi porridge#millet flour challenge #themechallenge is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. The simple wimbi porridge#millet flour challenge #themechallenge is something that I have loved my whole life. They’re nice and they look fantastic.

See recipes for Millet porridge (Uji wa wimbi) too. The simple wimbi porridge#millet flour challenge #themechallenge. Uji/Porridge is an authentic Kenyan dish.

To begin with this particular recipe, we must prepare a few components. You can have the simple wimbi porridge#millet flour challenge #themechallenge using 4 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make The simple wimbi porridge#millet flour challenge #themechallenge:
  1. Prepare 200 grms millet flour
  2. Get 2 cups water
  3. Take 4 tbsp sugar
  4. Get Half pkt milk

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Steps to make The simple wimbi porridge#millet flour challenge #themechallenge:
  1. Mix the flour in the water and keep on heat. Keep mixing until it boils
  2. Add in the milk and keep stirring with a wooden spoon. Add in sugar and keep mixing on low heat.
  3. Serve. Garnish with nuts if you have

Both filling and nutritious, this yummy recipe includes a spoonful of Blue Band which is fortified with Vitamin. It's made from the traditional African grain finger millet. Wimbi is (porridge flour) is rich in iron and calcium for strong bone development. It is a porridge that can be enjoyed by the whole family. Enjoy a cup or plate of hot porridge prepared with your favorite flour.

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