Uji is a traditional Kenyan porridge, typically made from fermented millet or sorghum flour. It’s a popular breakfast choice due to its simplicity and nutritional benefits. Uji can be enjoyed plain or sweetened with sugar or honey, and it’s often flavored with spices like ginger or cinnamon.
Ingredients:
- 1 cup millet or sorghum flour (or a mixture of both)
- 4 cups water
- Sugar or honey (to taste)
- 1/2 tsp ground ginger (optional for flavor)
- 1/2 tsp cinnamon (optional)
- Milk (optional, for a creamier version)
Instructions:
- Prepare the flour mixture: In a bowl, mix the millet or sorghum flour with 1 cup of water until it forms a smooth paste with no lumps.
- Boil the water: In a saucepan, bring the remaining 3 cups of water to a boil. If you’re using ginger or cinnamon, add them to the boiling water for extra flavor.
- Add the flour mixture: Slowly pour the flour paste into the boiling water while stirring continuously to avoid lumps forming.
- Cook the uji: Reduce the heat to low and let the porridge simmer, stirring occasionally, for about 10-15 minutes until it thickens to your desired consistency. If you prefer a thinner porridge, add more water or milk.
- Sweeten to taste: Once the uji is cooked, add sugar or honey to taste. You can also stir in milk for a creamier texture.
- Serve hot: Uji is best served warm, typically in a bowl or mug. It’s a comforting, filling breakfast that can be enjoyed plain or with sides like mandazi (Kenyan doughnuts) or chapati.
Read Also: A Traditional Kenyan Breakfast featuring Chapati, Omelette, and spiced Kenyan black tea
Pro Tip: Uji can also be left to ferment for a tangy, sour flavor, which is more traditional. To do this, mix the flour with water and leave it covered at room temperature for 1-2 days before cooking. This fermented version is rich in probiotics and has a deeper flavor.
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