Steps
1. Mix the flour with about 1/2 cup water.
2. Place in a covered container and allow to ferment 24 to 48 hours in a warm place. Omit this step for an unfermented product.
3. Boil remaining water and add fermented flour to it.
4. Cook for 10 to 15 minutes until smooth and thick.
5. Add sour milk (or water or banana juice), stir and boil for another 2 minutes.
6. Add sugar and serve hot at breakfast or lunch.

Comments
this a thin porridge. A light colour, smooth, flowing, creamy consistency and bland to sour taste and aroma are preferred. A dark, lumpy, grainy product with off flavour is not desired.

Source
Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome

Serving
2 - 3