Medeeda (Finger Millet Porridge with Yoghurt) is a traditional Sudanese recipe for a classic breakfast porridge of finger millet flour in a water and peanut butter base finished with youghurt. The full recipe is presented here and I hope you enjoy this classic Sudanese version of: Finger Millet Porridge with Yoghurt (Medeeda).
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This is a classic staple breakfast dish from South Sudan. Like many porridge-based recipes this is traditionally stirred with a lofrega, a South Sudanese T-shaped stirring stick.
Beat together the millet flour and water in a medium-sized saucepan with a lofrega or a stout but narrow wooden spoon until the mixture is smooth and lump-free.
Place the pan over medium heat and bring to a boil, stirring constantly. As soon as the mixture begins to bubble add and then work in the peanut butter, stirring to combine. Cook for 2-3 minutes, again stirring constantly then add the sugar, mixing until dissolved. Finally squeeze in the juice of 1/2 lime. Turn the heat off, but continue cooking and stirring for a further 10 minutes.
Divide the mixture between four bowls, and if desired stir in 1 tbsp of yoghurt or sour milk (this is optional).
The porridge is best served warm, as when cold it solidifies to the the consistency of pudding.
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