Still researching how to make millet like porridge ( not ogi or dawa), but just boiled like rice, how do i get it to soften up?, Its healthy but so tough to cook that im sure there is an easier way, and making it into ogi/pap removes so much nutrients, how can i make it to still retain nutrients?ur help needed!!

@jovi
what you are asking about it very foreign in the north
nobody that I've heard of makes millet or dawa in that form
to cook it like soft rice, means that you intend to cook it whole
and eat it as oats,
i know millet or guinea corn as a porridge is grounded
but each to their own is what i say
if you want to cook it that way
all you need to do is get rid of the chuff( the outer bit)
and then cook the inner bit till it is as soft as you want it to be
good luck

yea, there is a way they cook it like rice here in the north. the truth is that its been cooked in villages with beans and considered to be the food of the less privilege people.

As i write this, i managed to call ma mum and she explained to me that its easy, all you need do is soak the grain for some hours before cooking till tender.

enjoy your meal.

Thanks so much bash, wow, no wonder the "less priviledged" always have super shiny long hair and good skin, even without the designer products we use!!

@ bashdecash
really?
wow
pls can you tell me what part of the north this is done and what's the name of the meal
even amongst the less privileged?