Kunun Tamba (Finger Millet Porridge)
Kunun tamba is a finger millet porridge from northern Nigeria, and it is simple enough to make in twenty minutes. The grain is ground together with ginger, which gives the porridge a gentle warmth from the start rather than as an afterthought. Sieving out the chaff is the step that matters, since it makes the texture fine and smooth. It is a traditional weaning food for babies and also served for breakfast.
Instructions
Wash the tamba well, then dry it on a clean cloth until no wet grains remain.
Mix the dried tamba with ginger and grind the mixture until it is a smooth powder.
Let the ground mixture cool completely. Pass it through a sieve to remove the chaff, which leaves a fine, even powder.
Bring the water to a boil in a pot. Add the tamba powder a little at a time, stirring gently so the mixture stays smooth.
Pour in the milk and add the sugar. Whisk until the porridge is smooth with no lumps. If you prefer it thinner, stir in a little more water.
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