Uji Porridge
by CommunityKitchen
KenyanEasy15 min (plus overnight fermenting)Serves 4
A gently sour, silky porridge of fermented millet or sorghum flour, warmed through with ginger, this is the drink-your-breakfast staple handed to children and elders across Kenya every morning.
Per
serving150kcal
4gprotein
32gcarbs
1gfat
Ingredients
- 1 cup finger millet flour (or sorghum flour)
- 5 cups water, divided
- 1 tsp fresh ginger, grated (optional)
- Sugar or honey, to taste
Before you cook
- Whisk the millet flour with 1 cup of the water in a bowl until completely smooth.
- Cover the bowl and leave it at room temperature overnight, or for at least 8 hours, to ferment lightly.
Steps
- Bring the remaining 4 cups of water to a boil in a saucepan.
- Whisk the fermented flour paste once more to loosen it.
- Pour the paste slowly into the boiling water while whisking constantly to prevent lumps.
- Lower the heat to a gentle simmer.
- Add the grated ginger if using.
- Cook for 10 minutes, stirring often, until the porridge thickens to a pourable, smooth consistency.
- Sweeten with sugar or honey to taste.
- Pour into mugs and serve warm.
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