UBUCIKO
UBUHLE NEMPILO
UBUCIKO BEZANDLA
AMASIKO NOMLANDO
EZOKUZIJABULISA
IMVELO
UKUDLA NEZIPHUZO
REVERSE ENGINEERING
IZAYENSI
EZEMIDLALO
UBUCHWEPHESHE
IZINTO EZIGQOKWAYO
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).
Oqalayo
Half a day
Imiyalelo
1
1
Clean and grade
Clean and grade
Winnow the grain and pick out stones, chaff and broken seed.
Izinto zokwakha zalesi sinyathelo:
Uhlamvu lwe-finger millet1 kgAmathuluzi adingekayo:
Ithileyi yokwela
Isikali sesilinganiso2
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.
Amathuluzi adingekayo:
Amanzi
Ibhakede
Isisefo
Ithreyi eliyisicaba lokomisa3
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.
Amathuluzi adingekayo:
Itshe lokugaya lesandla
Indishi4
4
Store
Store
Weigh the flour and keep it in an airtight container in a cool place.
Amathuluzi adingekayo:
Isikali sesilinganiso
Izitsha zokugcina ezingangeni moya5
5
Flour from your grain
Flour from your grain
Ilayisha incwadi ye-Jupyter…
Izinto
1- Isibambeli
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