Mbulawu (Malawian Fermented Millet Porridge)
Mbulawu is a Malawian porridge made from millet flour that is cooked, cooled and left to ferment overnight before breakfast. The long rest does the work: the grain turns pleasantly tangy and the porridge gets a deeper flavor than a plain pot of cooked millet. It needs only four ingredients and very little effort, mostly patience. Reheating it in a little oil gives a smooth, warm bowl that takes sweet or plain toppings equally well.
Instructions
Bring the water to a boil in a saucepan. Add the millet flour a little at a time, stirring the whole while so no lumps form.
Turn the heat to low and simmer for about 10 minutes, stirring now and then. Add a pinch of salt, taste, and keep stirring.
Take the pan off the heat and let the porridge cool to room temperature.
Cover the cooled porridge with a clean cloth and leave it to ferment overnight, or for at least 8 hours. This step gives the porridge its sour flavor.
The next morning, heat the vegetable oil in a separate pan. Pour in the fermented porridge and warm it over medium heat, stirring constantly, until it reaches the thickness you like. Stir in extra water if you want it thinner.
Serve warm in a bowl. Honey, sugar or fruit can go on top if you want it sweet.
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