Uji wa Wimbi

Ingredients

• 1 cup (120 g) finger millet flour, known as wimbi or ugimbi
• 2 tbsp maize flour, optional, for body
• 4 cups (960 ml) cold water, divided
• 1 1/2 cups (360 ml) whole milk
• 3 tbsp sugar, or honey to taste
• 1/4 tsp salt
• 1 tbsp lemon juice, optional

Before you cook

• Tip the finger millet flour and the maize flour into a jug.
• Pour in 1 cup of the cold water and whisk hard until the slurry is completely smooth with no dry lumps.
• For the traditional sour note, cover the jug and leave it at room temperature for 8 hours or overnight.
• Measure out the remaining 3 cups of water and the milk.

Steps

1. Pour the remaining 3 cups of water into a heavy saucepan and bring it to a rolling boil over high heat.
2. Turn the heat down to medium and stir the water in a steady circle with a wooden spoon so it is moving.
3. Pour the millet slurry into the moving water in a thin stream, whisking hard the whole time.
4. Keep whisking for 2 minutes, until the porridge thickens and the colour deepens to a glossy russet brown.
5. Drop the heat to low and cook for 12 minutes, stirring every couple of minutes so nothing catches on the base.
6. Pour in the milk and stir until it is fully worked through.
7. Cook for a further 3 minutes, until the porridge coats the back of the spoon but still pours freely.
8. Stir in the sugar and the salt, then taste and add more sweetness if you want it.
9. Stir in the lemon juice for a brighter, tangier finish, if using.
10. Pour into mugs and serve piping hot.