📝 About This Recipe
Uji is the quintessential Kenyan comfort food, a deeply nutritious fermented porridge that has nourished generations. This vibrant, probiotic-rich beverage features a blend of finger millet, sorghum, and maize, offering a complex, nutty flavor profile with a signature lactic tang. Perfect as a restorative breakfast or a midday pick-me-up, its smooth, velvety texture and earthy aroma provide a true taste of East African heritage.
🥗 Ingredients
The Fermentation Base
- 1 cup Finger Millet Flour (Wimbi) (dark brown, stone-ground is best)
- 1/2 cup Sorghum Flour (adds a deep, earthy sweetness)
- 1/2 cup Maize Flour (Cornmeal) (finely ground white maize flour)
- 2 cups Filtered Water (lukewarm, to jumpstart fermentation)
The Cooking Phase
- 4-5 cups Water (adjust for desired thickness)
- 1/4 teaspoon Sea Salt (to balance the sourness)
Flavorings and Enhancements
- 1-2 tablespoons Fresh Lemon Juice (optional, to brighten the flavor)
- 2-4 tablespoons Raw Sugar or Honey (to taste)
- 1/2 cup Whole Milk or Coconut Milk (optional, for a creamier finish)
- 1 teaspoon Fresh Ginger (finely grated for a spicy kick)
- 1 tablespoon Salted Butter (optional, for richness)
👨🍳 Instructions
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1
In a large glass or ceramic jar, combine the finger millet, sorghum, and maize flours. Avoid using metal containers as they can react with the acids during fermentation.
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2
Slowly pour in the 2 cups of lukewarm filtered water while stirring constantly with a wooden spoon to create a smooth, thick paste. Ensure there are no dry lumps.
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3
Cover the jar loosely with a clean muslin cloth or a lid that isn't airtight. Place it in a warm, dark spot in your kitchen (like a cupboard or near the stove) for 2 to 3 days.
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4
Check the mixture daily. You will know it is ready when it develops a pleasantly sour, tangy aroma and small bubbles appear on the surface. The liquid may separate slightly; this is normal.
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5
Once fermented, stir the slurry well. In a large, heavy-bottomed pot, bring 4 cups of water to a rolling boil.
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6
In a separate small bowl, take 1 cup of the boiling water and whisk it into your fermented flour slurry to thin it out slightly before adding it to the pot; this prevents clumping.
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7
Reduce the heat to medium-low. Slowly pour the thinned fermented mixture into the boiling water in a steady stream, whisking vigorously and continuously.
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8
Continue to stir for about 5 minutes as the mixture thickens. It should transition from a pale color to a deeper, glossy brown.
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9
If the Uji is too thick for your liking, whisk in the remaining cup of hot water until you reach a pourable, yet substantial consistency.
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10
Add the salt and grated ginger if using. Cover the pot and let it simmer on low heat for another 10-15 minutes to ensure the grains are fully cooked and the flavors are mellowed.
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11
Stir in your sweetener (sugar or honey) and lemon juice. Taste and adjust the balance of sweet and sour.
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12
For a richer version, stir in the milk or a knob of butter at the very end until fully incorporated and silky.
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13
Remove from heat and pour into mugs or bowls. The Uji will continue to thicken as it cools slightly.
💡 Chef's Tips
Temperature matters: If your kitchen is cold, the fermentation might take up to 4 days; if it's very warm, 24 hours might be enough. To avoid lumps, always use a whisk or a traditional 'mwiko' (wooden spoon) and keep the mixture moving as it hits the boiling water. If you prefer a perfectly smooth drink, you can pass the fermented slurry through a fine-mesh sieve before cooking to remove any coarse grain husks. Don't skip the salt; even if you like your Uji sweet, a pinch of salt is essential to highlight the complexity of the fermented grains. You can save a small amount of the fermented 'starter' to jumpstart your next batch, shortening the fermentation time to 24 hours.
🍽️ Serving Suggestions
Serve hot in a large ceramic mug for a traditional 'drinking' porridge experience. Pair with a side of boiled sweet potatoes or arrowroots (nduma) for a hearty, traditional Kenyan breakfast. Top with a sprinkle of cinnamon or toasted seeds for a modern, textural twist. Enjoy alongside a slice of buttered 'Kenyatta' bread or a fresh mandazi (East African doughnut). For a cooling snack, Uji can be served at room temperature on a warm afternoon.