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Chigubhu (mixed grain porridge): recipe illustration
Breakfast

Chigubhu (mixed grain porridge)

A thick, smooth porridge made from millet and sorghum, sometimes with corn, lightly sweetened. It is eaten at breakfast or as a snack in rural Zimbabwe, often with sour milk.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

464 kcal per serving

Protein
15.5 g
Carbohydrates
94.2 g
of which sugars
14.6 g
Fat
1.3 g
Fiber
4.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the millet flour, sorghum flour and fine cornmeal in a bowl with 250 ml cold water until you have a smooth paste with no lumps.
  2. Bring the rest of the water to a boil in a heavy-bottomed pot with the pinch of salt.
  3. Pour the diluted paste into the boiling water, whisking constantly to prevent lumps.
  4. Simmer gently for about 25 minutes, stirring regularly, until the porridge thickens and pulls away from the sides.
  5. Add the sugar and mix for another 2 minutes.
  6. Serve hot in bowls, with milk or sour milk on the side.

Variations and tips

Milky version. Replace part of the water with whole milk for a creamier, milder texture.

Using what's available. If sorghum flour is hard to find, replace it with fine millet or cornflour.

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Original Ecomely recipe.