Hi Fred, The very mention of *nachni * took me back to my school days in Goa when my grandma(Xamai mogachi) used to prepare my favourite 'Tisan'(sp?); another elderly aunt would also make some mouth-watering 'bakris' kneading the flour with leftover 'canji(pez!). You certainly took me back a few years. I believe *nachni* also has some medicinal value; when one of our Goan parishioners here heard of my leukaemia condition, she immediately produced a small bag of *nachni* and recommended that I have a porridge of it daily.Haven't followed her advice to the letter though! I also recall that our cook in Kenya, who grew a lot of *nachi(Swahili word=wimbi) *always brought us a large bag of the millet to make up for overstaying his holiday! Memories, Bwana.
Mervyn(Maciel)
