Stiff porridge is made in the same way as thin porridge but greater proportion of meal is used. The same comments about the flour used for thin porridge apply here. In some countries a finely milled flour is used; whereas, in others a coarsely milled flour or a combination of course and fine flour is preferred. The flour may be made from roasted, germinated, fermented and / or dehulled grains. As is the case for thin porridge, stiff porridge may be made from a combination of sorghum and pearl millet meal.