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Fermented Millet Porridge Motogo Wa Ting

Add to 500 gramm millet flour 500 ml of cold water till clay like consistency in a bowl. Give the bowl a firm shake to get all the air out of the dough. Cover with cling film and leave to ferment at room temperature for 3 days +, the dough should smell sour. Bring to a boil with water and let it simmer for 3-5 minutes adding water to a consistency you prefer. You can add milk, sugar or cream to your liking at the end. Packed full of minerals and excellent gut bacteria fodder.