Fenugreek porridge – medeeda hilba
Fenugreek porridge, called medeeda hilba in Arabic, is a thick porridge the consistency of custard made using fenugreek seeds. It consists of fenugreek seeds fried in oil, then boiled in water, milk, sugar and athrun- a type of rock salt. Fenugreek seeds has many medicinal properties. Our ancestors learned that it can calm a troubled stomach, and soothe aches and pains. Most importantly, our grandmothers and aunties would make this special porridge for “kerijo”, a term for lactating mother of a newborn, to stimulate milk production.
How to make fenugreek porridge – medeeda hilba
Add 1/4 cup of oil to a saucepan. Immediately add the fenugreek seeds and fry for 5 minutes.
Add 2 cups of milk and 1 cup of water.
Mix 1 cup of flour in 1 cup of water and add to boiling mixture.
Add a third cup of milk. Add combo or athrun.
Add sugar to taste.
Bring to boil.
Serve warm in bowls.
The cooked fenugreek seeds are chewy, and can be eaten and swallowed. However, they do have a certain bitter taste and those not used to it may set it aside from the porridge.
- Fenugreek seeds, 1 tablespoon
- ¼ cup cooking oil
- 3 cups of milk, divided dose. I used whole milk.
- 1 cup of flour, mixed in water to make a paste
- ½ to 1 cup of sugar
- 2 cups of water
- Combo; traditional South Sudanese salt or Athrun, a traditional Sudanese rock salt.
- 1.5 teaspoons of Bicarbonate Soda, substitute for Combo
- Add ¼ cup of oil to saucepan. Immediately add 1 tablespoon of fenugreek seeds and fry for 5 min.
- When the seeds begin to fry and change color to brown,
- Add 2 cups of milk and 1 cup of water and bring to boil.
- Mix 1 cup of flour in 1 cup of water and add to boiled mixture.
- At this point stir continuously using your handy Lofrega to avoid lumps.
- Add a third cup of milk.
- Add the traditional salt combo or athrum. If you do not have either of these items, substitute with bicarbonate soda, 1.5 teaspoons.
- Add ½ cup to 1 cup sugar to your desired sweetness. Make sure you continue to stir the fenugreek porridge. Turn heat to low, and allow meal to cook and bubble for the final 10minutes of cooking.
- The porridge should be thick and creamy, as it cools down it will have the thickness of custard or pudding. Serve warm.