Uji (Kenyan Porridge)
Smooth, warm fermented porridge made from millet or sorghum flour. A nutritious Kenyan breakfast loved by all ages.
Prep Time
10 mins
Cook Time
15 mins
Servings
4 people
Ingredients
- •1 cup millet flour or sorghum flour
- •4 cups water
- •Sugar or honey to taste
- •Milk to serve (optional)
- •Pinch of salt
Instructions
- 1
Mix millet flour with 1 cup of cold water to form a smooth paste with no lumps.
- 2
Bring the remaining 3 cups of water to a boil in a pot.
- 3
Slowly pour the flour paste into the boiling water while stirring continuously.
- 4
Reduce heat and keep stirring to prevent lumps and sticking.
- 5
Cook for 10 minutes until the porridge thickens to your preferred consistency.
- 6
Add sugar or honey to taste.
- 7
Serve hot with a splash of milk if desired.
Chef Tips
- •For fermented uji, mix the flour with water the night before and let sit at room temperature overnight.
- •Stir constantly to prevent the porridge from sticking to the bottom of the pot.
- •Uji can be made thinner or thicker depending on preference.
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