Oshi Wambo

Shopping list

• 400 g pearl millet flour — mahangu flour

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• 1.2 l water

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• 1 tsp salt

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Step by step

1. 1

   In a large heavy-based pot, bring 1 litre of water to a rolling boil over high heat. Add 1 tsp salt.

2. 2

   In a bowl, mix the pearl millet flour with 200 ml cold water to form a smooth, lump-free slurry.

3. 3

   Once the water is boiling, reduce the heat to medium-low. Slowly pour the millet slurry into the pot in a steady stream, stirring constantly with a wooden spoon to prevent lumps.

4. 4

   Continue to stir vigorously for 3– 4 minutes as the mixture thickens. It will become very thick and begin to pull away from the sides of the pot.

5. 5

   Reduce the heat to very low. Cover the pot and let the porridge cook gently for 20– 25 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking. Add a splash of water if it becomes too stiff, though it should remain quite thick.

6. 6

   When ready, the porridge will be smooth, glossy and hold its shape on a spoon. Remove from heat.

7. 7

   Serve hot in a large communal bowl or individual portions, accompanied by stews, relishes, sautéed greens or grilled meat. It is traditionally eaten by scooping with the fingers.