Uji (Kenyan Porridge)2011-08-10
Uji is a thick fermented porridge, with high nutrients in fiber and vitamins. A single glass can fill up your tummy as its heavy in nature and taste. This is a typical Kenyan Porridge for all
½ cup maize meal or corn meal flour
¼ cup millet flour
¼ cup sorghum flour
Sugar to taste
- Put all of the flour into a plastic container and mix well.
- Pour enough water into the mixture to make a paste.
- Mix well, cover and leave the mixture at room temperature for 2 days so it can ferment.
- Skim out the froth that has formed on top of the water, stir the mixture and pour it into a cooking pan.
- Cook at medium to high heat, stirring continuously until it thickens.
- You can add more water as needed until the uji cooks into a smooth, runny consistency.
- Add sugar to taste.
n/b You can skip the fermentation process by buying ready-to-cook fermented uji flour available from Kenyan grocery stores and supermarkets.