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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, the simple wimbi porridge#millet flour challenge #themechallenge. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

The simple wimbi porridge#millet flour challenge #themechallenge is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. The simple wimbi porridge#millet flour challenge #themechallenge is something which I’ve loved my whole life.

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 first prepare a few ingredients. You can cook the simple wimbi porridge#millet flour challenge #themechallenge using 4 ingredients and 3 steps. Here is how you cook that.

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

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Instructions 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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