Liked that posting Fred. And as for: "In Goa <https://en.wikipedia.org/wiki/Goa> ragi is very popular and *satva* , *pole* (dosa), *bhakri*, *ambil* (a sour porridge) are very common preparations. Nachani Ladus are common in some families."
I can still remember the 'nachnyanchi bhakri, ambil and what about that tasty 'tisan'? In Kenya, our cook regularly brought us a small bagful of this millet (known in Swahili as 'wimbi) from his own shamba whenever he returned from leave. I tried unsuccessfully to grow it here. What wouldn't I give for a bowlful of tisan right now! Mervyn
