Bota reZviyo

Ingredients

• 150 g finger millet meal (zviyo or rapoko meal)
• 1 litre water
• 1/2 tsp salt
• 3 tbsp smooth peanut butter
• 2 tbsp sugar, or to taste
• 250 ml cold milk, to serve
• 20 g butter

Before you cook

• Whisk the millet meal into 250 ml of the cold water in a jug until there is not a single lump

Steps

1. Bring the remaining 750 ml of water to a rolling boil in a heavy pot with the salt.
2. Pour the millet slurry into the boiling water in a thin stream, whisking hard the whole time.
3. Drop the heat right down as soon as the pot thickens and starts to plop.
4. Cook for twelve to fifteen minutes, stirring every couple of minutes with a wooden spoon, until the raw flour taste has gone.
5. Loosen the porridge with a splash of boiling water if it becomes thicker than pouring cream.
6. Beat in the peanut butter until no pale streaks remain.
7. Stir in the butter and sweeten to taste with sugar.
8. Ladle the bota into bowls and pour cold milk over each one.