Instructions

1. In a large pot, bring the water to a rolling boil.
2. Gradually incorporate the cornmeal or millet flour into the boiling water, stirring constantly with a wooden spoon to ensure a smooth, lump-free mixture.
3. Reduce the heat to a gentle simmer and continue stirring persistently as the mixture begins to thicken, forming a soft, creamy consistency.
4. Season the mixture with salt, mixing it in thoroughly.
5. Cover the pot and allow the dhido to cook over low heat for about 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
6. Once the dhido has cooked through and achieved a porridge-like consistency, remove from heat and allow it to cool slightly before serving.
7. Serve your warm, comforting dhido with a side of your favorite vegetables or lentils. A classic combination is dhido with gundruk (fermented leafy greens) or masoor dal (red lentils).