Steps
1. Bring water to boil.
2. Prepare a paste of the flour in cold water.
3. Add the paste in small amounts to the boiling water and stir vigorously to prevent lump formation. For acid "tuwo" preparation, cook the paste in water containing either lemon juice or tamarind pulp extract.
4. Cool the thick porridge.
5. Serve with vegetable sauce.

Comments
A product prepared from dehulled grains is normally preferred. Whole-grain tuwo is tough, non-elastic and dark.

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