Fermented porridge is easier to digest and it also tastes better.
-Mix 1 cup of warm water with 3/4 cup of wimbi flour (finger millet), 1/4 teaspoon of active dry yeast, 1 tablespoon of sugar or honey. You can mix other flours, like sorghum, whole maize, etc
-Cover and leave it for a few days. if you don’t have yeast, you could do without it but that is a gamble, it might not ferment.
-To cook, just add a little water, heat in sufuria, keep stirring, for about 3-4 minutes, taste and add sugar/honey now, cover, cook on low heat for about 3 minutes, remove from heat and let it finish cooking for about 5 more minutes, serve with fresh lime juice (optional)