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Mhunga ne tsvo (millet porridge with onion): recipe illustration
Breakfast

Mhunga ne tsvo (millet porridge with onion)

A thick millet flour porridge cooked gently and flavoured with melting onions. Very comforting, it is traditionally eaten at breakfast or alongside saucy dishes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely slice the onion and let it fry gently in the oil over medium heat for 8 minutes, until very soft and lightly coloured.
  2. In a bowl, mix 100 g of millet flour with half a glass of cold water to make a smooth paste without lumps.
  3. Bring the rest of the water to the boil with the salt, then pour in the paste while whisking.
  4. Gradually add the remaining flour while stirring, and cook over low heat for 15 minutes, turning regularly so it doesn't stick.
  5. Stir in the golden onions and mix well. The porridge should be smooth, thick and pull away from the sides of the pan.
  6. Adjust the seasoning and serve straight away, with a drizzle of melted butter if you like.

Variations and tips

Sweet version. Replace the onion with a spoonful of sugar and some warm milk for a sweet porridge, served at breakfast.

Using what's available here. Millet flour is found in Asian or African grocery shops; otherwise use sorghum flour or fine cornmeal.

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Original Ecomely recipe.