Often a combination of finely and coarsely ground flour is used. Flour agglomerations may be added to alter the texture of the porridge. Flavor may vary depending on whether the porridge is fermented or not, and on whether the flour from which the porridge was made had been milled from roasted or germinated grain. Seasonings, sugar, sesame, lemon, or sour milk may also be added to improve flavor. In general, a light color, smooth, free-flowing creamy consistency, and bland to sour flavor and aroma are preferred depending on the region and process used in preparing the porridge.
Color preferences vary according to the color of flour normally available in the region.
Bring remaining water to boil, add the flour mixture, and stir. Cook for 10-15 minutes until smooth and thick. Sprinkle with sugar and serve hot for breakfast or lunch. Recipe serves 2-3 people. Variations Kenya .