Chere

The traditional breakfast porridge is quite labor intensive. After harvesting the sorghum by hand one must pound the seeds off the stalk and winnow by hand. Then one must pound the grain to remove the outer hull and winnow again. Then the lucky ones take their grain to be ground into a fine flour. This can be stored for a little while as long as weevil-proof containers available. But before one can make breakfast the hand mixing begins.

Then older daughter begins to add water into the flour in a large laundry tub and then she swirls and mixes it all around (see pics below). Pausing only a few moments to send her mother or the grandma in charge of cooking a handful of the mix via little sibling for moisture check. Then it gets sifted and swirled again. This is repeated three to four times.

In the morning the powder will be cooked with hot water just like oatmeal. Then they'll add milk and lots of sugar for a high cal-high carb breakfast.