For a long time, I really did not want to try new things and experiences. I don’t know how or when I changed but it has been a freeing experience. Being able to express me through creating new things makes me really happy.
If five years ago you had told me that I could use cardamom in my porridge, I would have thought you were crazy. But who is the crazy one now?
Hupfu hwezviyo (finger millet flour) has more flavour compared to maize(corn) meal so up until now it has never really occurred to me to add anything to it. I tried cardamom, which is still a fairly new taste to me and loved it. Whenever I use cardamom I find it adds a sweet flavour to the food so it works in dessert or sweet foods. Kind of the way cinnamon does but I will take cardamom over cinnamon any day.
This porridge also has lots of milk in it which makes the taste smoother than usual.
- 1/2 cup finger millet flour(Hupfu hwezviyo)
- 1/2 teaspoon cardamom powder
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 1 cup milk
- Mix the finger millet flour with half a cup of water in a small bowl, add sufficient water, mix well to form a smooth mixture.
- Bring 3 cups of water to a boil in a heavy bottomed pan.
- Reduce the heat to low and add the finger millet flour mixture to the water. Stir continuously. The mixture will slowly start to thicken. Break off any lumps that might form using a wooden spoon. Cook until the finger millet is fully done and the mixture appears smooth and glossy.
- Add the salt, sugar, cardamom, milk and mix well. Turn off the heat. Enjoy warm or cold.