Getting to know Tamba, and how to cook it

Tamba is the Hausa name for finger millet, a small, reddish-brown grain grown and enjoyed across Northern Nigeria. Ground into flour, it cooks into a smooth pap with a warm, earthy flavour.

Our Tamba Flour blends finger millet with white rice, ginger, aidan fruit, tiger nuts, dates and cinnamon, so every bowl has gentle warmth and a hint of natural sweetness.

What you need

• 3 to 4 heaped tablespoons of Vashdela Tamba Flour
• A little cool water
• About 2 cups of water for boiling
• Milk or Dates Powder to serve, if you like

Method

1. Mix the Tamba Flour with a little cool water to make a smooth, runny paste.
2. Bring the 2 cups of water to the boil in a pot.
3. Lower the heat and pour in the paste slowly, stirring all the time.
4. Keep stirring over low heat for about 5 minutes, until the pap is thick, smooth and glossy.
5. Serve warm, with milk or a spoonful of Dates Powder if you prefer it sweeter.

Serving ideas

• Enjoy it with akara or moi moi for a classic Nigerian breakfast.
• Make it thinner for a warm drink on cool mornings.
• Finish with a pinch of extra cinnamon.