1. Juice the limes and lemons. Store the fresh juice in a bottle in the refrigerator for up to a week.

2. Combine water and sugar in a pot. Bring it to a soft boil.

3. In a bowl, mix the millet flour with small amount of water to ensure even consistency.

4. Pour the millet mixture to the pot while stirring to prevent lumps. It will be runny at first but thicken as it simmers.

5. Simmer on low heat for 20 minutes. Add 3 tablespoons of citrus juice before serving.

6. Serve as is or with fresh buns or toast for a more filling option.