Madida

Ingredients

Sorghum version

• 150 gsorghum flour
• 1 litrewater
• 1/4 tspsalt
• 80 gsugar, to taste

Peanut version

• 150 gpeanut flour, or smooth peanut butter
• 1 litrewater
• 1/4 tspsalt
• 80 gsugar, to taste

To flavour

• 1/2 tspground cardamom, if wanted
• 1 tsplemon juice
• a pinch of ground cinnamon

To enrich

• 200 mlmilk, or evaporated milk
• 1 tbspghee, if wanted

Directions

1. Put the flour into a mixing bowl. Add about a third of the water, cold. Whisk it until it is completely smooth with no lumps at all. This is the step that decides whether the porridge is smooth.
2. Bring the remaining water to the boil in a heavy pan. Add the salt to the boiling water. Pour the slurry into the boiling water while whisking hard.
3. Keep whisking for the first two minutes. Now the simmer, which takes about twenty minutes.
4. Simmer it for twenty minutes, stirring every couple of minutes. There should be no raw floury taste when you try a little.
5. Add hot water if it has gone too thick. Now sweetening it, which is done at the end. Stir in the sugar until it dissolves completely. Taste it and adjust, since preferences vary widely.
6. Add the cardamom or cinnamon now if you are using them. Stir the milk in off the heat. Do not boil it again after the milk goes in.
7. Stir in the ghee if you want a richer porridge. Now serving, which is done warm. Pour it into cups or mugs rather than bowls. Serve it warm rather than hot. It is made fresh each morning and does not keep well.

Technique

• Whisk the flour into cold water first, since adding it to hot water lumps every time.
• Stir and scrape the bottom throughout, as flour catches and burns easily.
• It thickens as it cools, so leave it looser than you want it.

Substitutions

• Smooth peanut butter in place of peanut flour.
• Millet or maize flour in place of sorghum.

Variations

• Made with peanut flour for a richer porridge.
• With cardamom and cinnamon through it.
• Made very thin for young children.

History

A loose sweet porridge of sorghum or peanut flour, fed to children and new mothers across the Nile valley.

Frequently asked questions

What is Madida?

Madida is a breakfast from South Sudan: warm sweet sorghum or peanut porridge for mornings. A loose sweet porridge of sorghum or peanut flour, fed to children and new mothers across the Nile valley.

How long does Madida take to make?

Madida takes 5 min of preparation and 25 min of cooking. The recipe makes 4 servings. It is rated easy to make.

What can I substitute in Madida?

Yes, within limits. Smooth peanut butter in place of peanut flour. Millet or maize flour in place of sorghum.

What is the most important thing to get right in Madida?

Add the cardamom or cinnamon now if you are using them. Stir the milk in off the heat. Do not boil it again after the milk goes in.