Millet Pap Recipe (for about 4 servings)

Ingredients:

• 2 cup millet flour(or medium or course ground millet)

• 3 cups water (for mixing)

• 2–3 cups boiling water (for cooking)

• ¼ teaspoon salt (optional)

• Honey, or sweetener preferably Stevia (optional, for serving)

• Milk (optional, for serving)

Instructions:

1. Make a smooth slurry

• In a bowl, mix 2 cup millet flour with 2 cups of cold or room-temperature water.

• Stir well to form a smooth, lump-free paste (this prevents lumps when cooking).

2. Boil water

• In a pot, bring 2–3 cups of water to a boil.

• Add a pinch of salt if desired.

3. Add the slurry

• Gradually pour the millet mixture into the boiling water while stirring continuously with a whisk or wooden spoon.

• Keep stirring to prevent lumps.

4. Cook and thicken

• Reduce the heat to low and keep stirring for about 10–15 minutes, until the pap thickens and becomes smooth and glossy.

• Add a bit more millet about 1/2 a cup to thicken to desired consistency — millet pap should have a creamy, flowing consistency for it to cook well.

5. Serve warm

• Serve immediately with milk/honey/stevia, or enjoy it plain with sour milk (Amasi) or peanut butter  or serve it as starch with your protein and vegetable meal— depending on your taste.

Tips:

• For a richer flavor, lightly toast the millet flour in a dry pan before mixing it with water.

• You can also ferment the millet flour overnight with a bit of warm water to make sour pap (traditional  South African style).