So I must say this recipe of today is one of my favorites, it can be prepared for breakfast, lunch or dinner.
Finger millet is one among the many millet plants we have.
It is widely known Tamba in Nigeria and also known as Ragi in India.
Tamba is suitable for all ages and also highly recommended for diabetic patients because regular intake helps reduces their sugar level.
Some people tend to add groundnuts to it when preparing.
And it’s also advisable to allow it cool down after grinding before you sieve.
Allowing it cool down, makes it last longer and also preserves its taste.
The good thing about this meal (or porridge) is that it can be served with whatever you want. Either fried yam, bread, fried potatoes, Akara, Moi Moi etc.
In this post, I will be telling you how to prepare it from scratch i.e. from how to prepare the flour to how to prepare the finger millet porridge itself.
Below is a complete video you can watch or you can just continue with the post.
So, let’s begin.
Finger Millet Flour Preparation
• 16 cups of Tamba (Finger Millet)
• 1 handful of dried ginger
• 1 tablespoon of cloves
• 8 pieces of dried chili pepper
The first thing you need to do after buying the grains from the market:
1. Pick out any form of dirt from it.
2. Wash very well and be careful when packing to avoid packing the small stones that may settle below.
3. Spread it in a tray or mat or the floor and allow to dry up.
4. When dry, pack into a bowl or rubber.
5. Crush the ginger and add to it.
6. Now add the cloves and pepper then grind into flour form.
7. After grinding, spread and allow to cool down then sieve and turn in a container with a cover.
We have been through how to prepare the flour. Now I will be telling you how to prepare the meal or pap.
• Tamba flour ( desired quantity)
• Sugar (desired quantity)
• Milk (desired quantity)
KUNUN TAMBA PREPARAT
Add water to a pot and set on heat to boil.
Fetch the tamba flour and put in a cup or bowl.
Add a little water to the flour to form a paste.
Note: the paste should not be too watery or too thick.
Now fetch the boiling water and add to the paste.
Mix while you add the boiling water till it is cooked and has your desired thickness.
Also mix well to avoid having the raw paste underneath.
After mixing, add your desired amount of sugar and milk, then mix.
Now it’s ready to be served.
Do enjoy and don’t forget to share this recipe with family and friends
This Post Has 7 Comments
Hello, thank you for this recipe. Now my question is this, if am adding groundnut, dates and tiger-nuts to the recipe for making the tamba flour you gave above, please how mich of them should i add. And will i still prepare to akamu the same way you described above?. Thank you.
The quantity of tigernut, dates, and groundnut depends on the quantity of the finger millet(tamba) you will be using.
Supposing the tamba grain is up to 16 cups, you can add a cup of dates, 3 cups of tigernut, and 3 cups of groundnut.
But you will have to fry the groundnut for a while before using it.
And sure, you will use the same method in preparing it.
Thanks so much, it is so nice learning from you. I will surely go and prepare this for my family
I’m really glad it could be of help to you Ma’am. Would love to get your feedback when you do.
Good day please for the last recipe for Tamba flour tigernut, groundnut and date is it also recommended for diabetics patient? If yes do you need to fry the groundnut to peak off the skin cover or you just dry the groundnut and add to grind with other ingredients mentioned thank you
This is wonder full ,but how did you know that it has the effect of reducing blood glucose level because this tamba has 60_70kg of carbohydrates and this is been converted to sugar in the body so pls I need to know how.thank you.
Thank you Ma’am. I got to know based on findings and seen outcome from 2 of my relatives.