UBUHANZI
UBWIZA N'UBUZIMA
UBUKORIKORI
UMUCO N'AMATEKA
IMYIDAGADURO
IBIDUKIKIJE
IBIRIBWA N'IBINYOBWA
UBWUBATSI BUSUBIRA INYUMA
UBUMENYI
SIPORO
IKORANABUHANGA
IBYAMBARWA
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).
Utangiye
Half a day
Amabwiriza
1
1
Clean and grade
Clean and grade
Winnow the grain and pick out stones, chaff and broken seed.
Ibikoresho by'iyi ntambwe:
Impeke z'uburo1 kgIbikoresho bikenewe:
Uruteso
Umunzani w'ibiro2
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.
Ibikoresho bikenewe:
Amazi
Indobo
Akayungurizo
Umutiba uringaniye wo kumisha3
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.
Ibikoresho bikenewe:
Ibuye ryo gusya ry'intoki
Ibakuli4
4
Store
Store
Weigh the flour and keep it in an airtight container in a cool place.
Ibikoresho bikenewe:
Umunzani w'ibiro
Ibikoresho byo kubikamo bidafungura umwuka5
5
Flour from your grain
Flour from your grain
Gupakira ikaye ya Jupyter…
Ibikoresho
1- 1 kgUmwanya
Iki gishushanyo gikora
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