Online Reporter
BULAWAYO is set to become the epicentre of agricultural innovation and cultural heritage as it hosts the 2nd International Traditional Grains Conference on November 28, 2025.
Under the compelling theme, “Empowering Value Chains through Innovation, Mechanisation, Policy and Culture,” this crucial event will gather farmers, policymakers, researchers and entrepreneurs from across the region and globe.
The main aim is to strategically promote traditional grains such as finger millet, sorghum and pearl millet into modern diets and agricultural systems, capitalising on their superior nutritional value and remarkable climate resilience.
These ancient super-foods are vital to boosting food security and economic development in Zimbabwe and beyond. The conference promises to tackle key hurdles, exploring cutting-edge mechanisation techniques for improved yield, refining policies to support grain producers and embedding these crops back into our culinary culture.
To give readers a literal taste of what the conference is all about, we are delighted to share simple yet powerful recipes featuring two of these incredible staples: a warming, calcium-rich
Finger millet porridge and sorghum/millet muffins recipe
Ingredients
125g self-raising flour
125g sorghum/millet flour
30g sugar, half teaspoon salt
1 teaspoon baking powder
1 table spoon melted margarine
2 eggs
1 cup milk
half cup raisins
3 tablespoons vegetable oil
Method
Pre-heat your oven to 175 degrees Celsius. Line a 12-hole muffin tray with paper baking cups.
In a large bowl, mix together the self-raising flour, sorghum/millet flour, sugar, salt and baking powder.
In a separate bowl, combine the milk, melted margarine, oil and eggs. Stir until all the wet ingredients are thoroughly mixed.
Pour the wet mixture into the dry ingredients. Stir just until you have a thick, combined paste (do not overmix).
Gently fold the raisins into the batter.
Spoon the ingredients evenly into the prepared baking cups.
Bake for about 20 to 25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
Traditional finger millet porridge recipe
Ingredients:
4 tablespoons of finger millet flour
4cups of water
Lemon/ citric acid to taste
Sugar to taste
Milk (optional)
Method
Bring the water to a rapid boil.
Make a thin, smooth paste by mixing the finger millet flour in a small amount of cold water.
Pour the flour paste into the boiling water and stir continuously to prevent lumps until the mixture thickens.
Allow the porridge to simmer gently for 10 minutes.
Stir in sugar and lemon juice to your desired taste.
Allow the mixture to simmer for a further 5 minutes.
Remove from the heat and stir in boiled milk if desired.
Serve hot and enjoy!
These recipes were developed under the ICRISAT Smart Foods initiative to demonstrate practical and delicious ways to integrate traditional grains into everyday cooking. For more recipes visit https://www.smartfood.org/recipes/
The 2nd International Traditional Grains Conference is more than just an academic meeting; it is a critical step towards securing a healthier and more sustainable future. By embracing traditional grains, we can bolster local economies, improve nutritional outcomes and adapt resiliently to changing climate conditions.
Don’t miss this opportunity to be part of the solution!
Date: November 28, 2025
Location: Bulawayo, Zimbabwe
Registration: For delegate registration, exhibitor information, or general inquiries, {+263772884218-Hilder Marijeni}
We encourage everyone from the hospitality industry to homes to try these simple recipes and experience the power of traditional grains first-hand. We look forward to seeing you in Bulawayo!
Bongani Ndlovu