Uji wa Wimbi with Ginger

Instructions

1. Check finger millet flour is food-grade; fully cook raw cereal or grain flour according to package directions before consumption.
2. In a saucepan whisk the grain component into water and simmer 10–15 minutes, stirring, until fully cooked and no raw-flour taste remains.
3. Add milk, sugar and cinnamon, then simmer 3–5 minutes, stirring often; thin with hot water if the mixture is too thick to pour.
4. For this original ginger adaptation, add 8 g fresh ginger, thinly sliced to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Blend briefly for a smooth texture if appropriate, then divide between two mugs or chill promptly to serve cold.