Ingredients

Method

1. In a saucepan, bring the water to a boil.
2. Gradually add the millet flour to the boiling water, stirring continuously to prevent lumps from forming.
3. Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.
4. Add a pinch of salt to taste and continue stirring.
5. Remove the saucepan from the heat and allow the porridge to cool down to room temperature.
6. Once the porridge has cooled, cover it with a clean cloth and leave it to ferment overnight or for at least 8 hours. This fermentation process enhances the flavor and nutritional profile of the porridge.
7. The next morning, heat the vegetable oil in a separate pan.
8. Pour the fermented millet porridge into the pan and heat it over medium heat, stirring continuously until it reaches the desired consistency. You can add more water if you prefer a thinner consistency.
9. Serve warm in a bowl.

Notes

• You can adjust the amount of millet flour and water to achieve your preferred consistency for the porridge.
• For added sweetness, you can serve mbulawu with honey, sugar, or fruit toppings.
• Mbulawu can also be made with other grains like sorghum or corn.

Equipment

• Saucepan
• Stirring spoon

Categories

• Malawian recipes
• Breakfast recipes
• Recipes for porridge
• Recipes using vegetable oil