In a coffee grinder, grind the calabash nutmeg, cloves and peppercorn till smooth.

Mix in the powder spices with the teff flour in a bowl and combine well

Crush the ginger into a fine paste

Add the ginger to the flour mixture and 2 1/2 cup of filtered water into the bowl. I suggest using some of this water to rinse out the coffee grinder or mortar and pestle to get the last bits of spices and ginger paste

Mix the mixture very well to well combine

After, strain the mixture and discard the left over chaff

Set the bowl aside for 24 hours

After the 24 hours, place the bowl in the fridge overnight to properly separate the liquid at the top from the flour paste at the bottom

The next morning, pour the water that sits at the top of the bowl into a pot and bring to a low boil with an additional cup of water

Once the water has come to a boil, whisk in the paste leftover

Let it cook for 2-3 minutes keeping an eye on it

Continuously whisk till you get a nice and thick porridge, can take up to 5 minutes . Add more water if you want a more runny porridge

Serve with sweetener of choice