Ingredients:
2 cups millet (gero)
2 tbsp yeast
1/2 cup grated onions
1 stock cube
Salt to taste
Oil for frying

 Method
Wash the millet thoroughly with clean water several times to remove the stones and other dirts. Pour some water and allow to soak for 3 hours or so. Add yeast and grind in a grinder or take it to the mill. Add some water not much. Add the stock cube, salt, grated onions and stir.
  Heat the iron ware and clean the holes with a serviette. But dip it in oil first. Allow the iron ware to start piping hot. Add tbsp of oil in each hole. Add a scoop or 2 of the ground millet paste. Fry and flip over the other side with an iron spoon and fry. Spread a clean newspaper in a cooler and put in the wainar gero. Repeat the process with the remaining millet mixture.

  Vegetable Soup
Ingredients:
1/4 kg beef (cut into medium size)
1 bunch ugu leaves (chopped)
1 cup groundnuts (ground)
1 cup palm oil
1 cup blended tomatoes, red bell pepper & onions
2 stock cubes
Salt to taste
2 tbsp Asmie's Kitchen Suya Spice
1 tbsp ginger & garlic paste
1/2 tsp ground nutmeg
2 tbsp chopped curry & mint leaves
1 tsp Moroccan soup
1 tbsp thyme

  Method
Put the beef in a medium pot and place on the fire. Add few cups of water. Add the ginger and garlic paste, some salt, thyme and ground nutmeg. Cover the pot and allow to cook till the beef is almost tender. Add the blended tomatoes, red bell peppers and onions. Cook for 5 minutes. Add the palm oil, stir fry for some minutes. Add in the ground groundnut, stir fry. Add 1/2 or a cup of water, seasonings and spices. Cover the pot and allow to cook till thick. If it's watery, make a paste with a tbsp of corn flour and some water and add it in the pot of soup. Add the chopped ugu leaves and stir. Reduce the flame to low. Don't over cook the vegetable.
 Serve with the Wainar Gero.
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