Steps
1. Boil about 4 l water in a metal pot.
2. Mix 10 g wood ash in 650 ml water.
3. Add about 500 g sorghum flour and stir to form a homogeneous paste.
4. Swirl the paste in the boiling water.
5. Stir the boiling mixture about 8 minutes. (Sometimes this mixture is consumed as thin porridge.)
6. Reduce the heat under the pot. Take out approximately 1/3 of the mixture and set it aside in a separate bowl.
7. Keep the mixture in the pot boiling and add, in small lots, the remaining sorghum flour.
8. After each additional beat the mixture vigorously with a flat wooden spoon. When the paste thickens too much to beat, add some of the thinner porridge that was kept aside.
9. Again add flour and beat. Continue this cycle untill all the flour and set-aside porridge are mixed in the boiling pot to form a homogeneous, thick paste.
10. Reduce heat, cover the pot and allow the paste to cook over low heat for about 12 minutes.
11. Remove the To from the fire, cool for about an hour and serve.

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