IṢẸ́ ỌNÀ
ẸWÀ ÀTI ÌLERA
IṢẸ́ ỌWỌ́
ÀṢÀ ÀTI ÌTÀN
ÌṢERÉ
ÀYÍKÁ
OÚNJẸ ÀTI OHUN MÍMU
REVERSE ENGINEERING
SÁYẸ́ǸSÌ
ERÉ ÌDÁRAYÁ
ÌMỌ̀-Ẹ̀RỌ
ÀWỌN OHUN WÍWỌ̀
Finger Millet Flour Ground on a Quern
Finger millet (ragi) is milled to flour for porridge, cakes and puddings. The seeds are small and the bran clings to them, so the grain is cleaned, washed and dried, then ground fine on a rotary quern.
The picture: finger millet grain (Gaurav Dhwaj Khadka, CC BY 4.0).
Olùbẹ̀rẹ̀
Half a day
Ìlànà
1
1
Clean and grade
Clean and grade
Winnow the grain and pick out stones, chaff and broken seed.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ọkà finger millet1 kgÀwọn irinṣẹ́ tí a nílò:
Àwo ìdanu
Òǹwọ̀n ìdọ́gba2
2
Wash and dry
Wash and dry
Wash the grain in a bucket of water, drain it in a sieve, and spread it thin on a tray to dry in the sun until it runs freely again.
Àwọn irinṣẹ́ tí a nílò:
Omi
Bàkẹ́ẹ̀tì
Ajọ̀
Àwo pẹlẹbẹ fún gbígbẹ3
3
Grind
Grind
Feed a small handful at a time into the quern's eye and turn the upper stone steadily, collecting the meal at the rim. The seeds are small: set the stones close and grind twice.
Àwọn irinṣẹ́ tí a nílò:
Òkúta ọlọ ọwọ́
Abọ́4
4
Store
Store
Weigh the flour and keep it in an airtight container in a cool place.
Àwọn irinṣẹ́ tí a nílò:
Òǹwọ̀n ìdọ́gba
Ohun ìkó tí afẹ́fẹ́ kò lè wọ̀5
5
Flour from your grain
Flour from your grain
Ń ṣí ìwé Jupyter…
Àwọn ohun-èlò
1- Àyè
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