Rinse the Grain: Place the Yene Breakfast Grit in a bowl and rinse it thoroughly with water until the water runs clear. Drain well.

Boil the Liquid: In a medium-sized saucepan, bring the water (or water/milk mixture) and salt to a boil.

Simmer: Once boiling, stir in the rinsed grains. Reduce the heat to low, cover the pot tightly with a lid, and let it simmer for about 15–20 minutes.

• Tip: Stir occasionally to prevent the grain from sticking to the bottom of the pan.

Check Consistency: The grain should be tender and have absorbed most of the liquid. If the water evaporates before the grain is cooked, add a small splash of hot water.

Add the Butter: Once the Kinche is fully cooked, remove the pot from the heat. Stir in the Niter Kibbeh until it is fully incorporated and the grains are glossy and fragrant.

Serve: Transfer the warm Kinche to serving bowls. You can serve it plain or topped with sautéed onions, chilies, or a pinch of Mitmita if you prefer a bit of heat.