How to Autumn at dinner Kenyan uji (porridge)
How to Autumn at dinner Kenyan uji (porridge) Delicious, fresh and tasty.
Kenyan uji (porridge). Uji, also known as the Kenyan Fermented Porridge, is the ultimate comfort breakfast food that is packed with probiotics. It is made of dried maize, millet, and/or sorghum that is made wet with water and left to ferment for a few days before cooking. Bring the water in the sufuria to a boil, then pour in the flour paste.
The diversity of the Kenyan culture plays a big role on the food choices in our homes.
In our case, let's go with uji wa wimbi -usuu (Wimbi Porridge).
This is made using millet flour.
You can have Kenyan uji (porridge) using 3 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Kenyan uji (porridge)
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Prepare of Wimbi flour.
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You need of water.
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Prepare of table spoons of sugar.
Uji is a thin porridge - almost thin enough to drink.
The consistency of gravy would be just about right.
Of course, you can make this porridge as thin or thick as you like.
Procedure of preparing Uji Pour the millet flour in a large container with a fitting lid and add two cups of water as you mix well to form a slightly thick consistent paste.
Kenyan uji (porridge) step by step
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Take 1cup of wimbi flour and mix it with a cup of cold water in a cup stir it to a smooth paste.
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Bring the water in the sufuria to a boil, then pour in the flour paste.
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Add 4 table spoons of sugar and stir.
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Serve hot.
Today I made a traditional breakfast dish called Uji.
Uji is a porridge made from a variety of flours such as millet flour, sorghum flour and corn/maize flour.
Sorghum is a grass or a millet-like grain, and it is Americas third leading cereal crop..
Millet porridge (also known as "uji wa wimbi" in Swahili) is our star in the morning, because not only is it healthy, but also really easy to make.
Making this porridge takes about six minutes to cook and is a really quick, healthy and delicious recipe.
