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Try Some Delicious Uji For This Extended Cold Season

written by Yoga David 9th September 2013

[pic//pinterest.com/bikerbabe4life

[pic//pinterest.com/bikerbabe4life

Seems like the July weather has been extended to the months of August and September.

Why not try fermented porridge popularly known in Kenya as Uji- it can be a good alternative for your morning breakfast considering that since the enactment of VAT Bill 2013 the price of milk has soared up to unimaginable levels.

The uji can substitute milk because it’s now considerably cheap and budget friendly for your breakfast needs.

UJI (FERMENTED PORRIDGE)

Ingredients

½ cup maize meal or corn meal flour

¼ cup millet flour

¼ cup sorghum flour

Water

Sugar to taste

Method:

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.

Note:You can skip the fermentation process by buying ready-to-cook fermented uji flour available from Kenyan grocery stores and supermarkets.

Enjoy!

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