Wala-Wala (Sweet Millet Porridge)
The Quirky Foodster Team
Ingredients
- Millet flour — 150 g (1 cup)
- Water, divided — 750 ml (3 cups)
- Milk, plus extra to serve — 250 ml (1 cup)
- Sugar, or to taste — 2-3 tbsp (25-40 g)
- Ground cinnamon (optional) — 1/4 tsp (1.25 ml)
- Of salt — pinch
Method
- In a bowl, whisk the millet flour with 250 ml (1 cup) of the water to form a smooth, lump-free paste.
- Bring the remaining 500 ml (2 cups) water to a boil in a saucepan with the pinch of salt.
- Whisk the millet paste into the boiling water, stirring constantly to prevent lumps.
- Reduce heat to low and simmer, stirring often, for 10-12 minutes until thick and smooth.
- Stir in the milk, sugar and cinnamon, and cook for a further 2-3 minutes.
- Ladle into bowls and serve hot with extra milk poured over the top.
Introduction: Millet has fed South Sudanese communities for generations, and wala-wala is the gentlest expression of that grain – a soft, lightly sweetened porridge cooked until smooth and spooned into bowls while still steaming.
Cultural Background: Millet has fed South Sudanese communities for generations, and wala-wala is the gentlest expression of that grain – a soft, lightly sweetened porridge cooked until smooth and spooned into bowls while still steaming. It is often the first solid food given to children and remains a comforting standby for adults on cool mornings.
Tips: Whisking the flour into cold water first is the key to a lump-free porridge. Adjust thickness with a little extra hot water if the porridge sets too firm as it cools.
Variations: Use sorghum flour in place of millet for a nuttier flavour. Sweeten with honey instead of sugar for a more traditional finish. Substitute plant-based milk for a vegan version; note in toggle.
Storage: Refrigerate leftovers in a sealed container for up to 2 days.
Reheating: Reheat in a saucepan over low heat with a splash of milk or water, stirring until smooth.
Nutrition: Approx. 190 kcal, 5 g protein, 4 g fat, 33 g carbohydrate, 2 g fibre per serving.
FAQs:
Q: Can this be made without dairy?
A: Yes – use a plant-based milk such as oat or coconut milk in place of the dairy milk.
Q: Why is my porridge lumpy?
A: The flour was likely added directly to hot water; always mix it into cold water first to form a smooth paste.
- Millet flour — 150 g (1 cup)
- Water, divided — 750 ml (3 cups)
- Milk, plus extra to serve — 250 ml (1 cup)
- Sugar, or to taste — 2-3 tbsp (25-40 g)
- Ground cinnamon (optional) — 1/4 tsp (1.25 ml)
- Of salt — pinch
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