Madeeda Hilba (Fenugreek Porridge) is a traditional South Sudanese recipe for a classic sweetened breakfast porridge made with plain flour that's flavoured with fenugreek seeds. The full recipe is presented here and I hope you enjoy this classic South Sudanese version of: Fenugreek Porridge (Madeeda Hilba).
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Ingredients:
2 tsp (heaped) fenugreek seeds
1 tsp sea salt
250g (2 cups) plain flour
200–300g (1 to 1 1/2 cups) sugar
1.275l (5 1/3 cups) water
1 tsp baking soda
125ml (1/2 cup) oil or ghee
Method:
Pour the oil into a wok or kadai. When it's hot add the fenugreek seeds and fry for about 90 seconds, or until aromatic. Carefully pour in 750ml (3 cups) water along with the salt. Bring to a simmer and cook for 15-20 minutes over low heat until the fenugreek is tender.
Now add the milk and when it comes just to a boil add the sugar and stir to dissolve. Meanwhile, in a bowl, blend together the flour and 500ml (2 cups) water until smooth and lump-free. Strain this mixture through a fine-meshed sieve into the kadai and cook, stirring constantly, to avoid lumps.
In another bowl dissolve the baking soda with 80ml (1/3 cup) water. Add this mixture to your wok or kadai. As you cook, this will lend the dish a beautiful golden colour and will help the dish retain its softness.
Continue cooking and stirring for a few minutes more until the mixture comes away from the sides of the pan. At this point switch off your stove and pour the mixture into moulds.
Serve warm or chilled. For a creamier dessert you can replace 500ml (2 cups) of the water with milk.
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