MEGA BLOGGING MARATHON -APRIL 2018
#87TH BLOGGING MARATHON
THEME: EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST
“Breakfast Like a King, Lunch like a Prince and Dine like a Pauper”
All who are following this Mega Marathon, did you even once question as to why I’ve not featured a breakfast dish from my own country Kenya? Go on admit you must have. You must be wondering that if she can feature an unheard of country like Tatarstan then why not Kenya. Well, I was waiting for the right moment. Letter U got filled in first when I was compiling my list. I have already got the recipe of Mamri (mahamri). on my blog which a very popular breakfast dish in the coastal area of Kenya. Mamri is like having the typical Gujarati breakfast of ganthia jalebi. Mamri is served with dried pigeon pea or cowpeas cooked in coconut milk. I love having mamri and mbaazi as we call it.
Another very popular and ultra healthy breakfast all over Kenya (besides the unhealthy fried sausages and chips) is Uji. Uji is nothing but porridge in Kiswahili. This porridge is nothing like the oatmeal porridge we all know. There are several ways of making this uji. Its pocket friendly, easy to make and popular amongst both the rich and poor. A mugful of uji and you wouldn’t feel hungry till lunch time.
How can Uji be made?
1) Some take a mixture of cornmeal, sorghum flour and finger millet which is called wimbi in Kenya.
2) Some make it using only one type of flour.
3) Some make it by mixing either one flour or a mixture of flour with water and then allowing it to ferment for a few days. The mixture is then warmed up and consumed.
4) The most popular method nowadays is the quick method as mothers too have to rush off to work. Here the flour and water are mixed and added to boiling water and within 10 minutes Uji is ready.
I know this is very similar to the ragi or malt drink that is prepared in South India. However, the difference here is what sort of flours are used. To get that sour taste in the quick method, its served with lemon juice and a bit of salt. For kids, when the uji is ready its topped with milk to make it into a more healthier and drinkable breakfast.
I remember when I was nursing my twins, the maid I had employed to help me would make uji everyday for me. She would force me to drink a mugful as it was supposed to help me gain my strength back, help to produce more milk and good for the babies I was feeding. Initially I didn’t like uji but now its a part of my breakfast. I like to have different breakfasts so sometimes its Uji topped with chopped nuts and cinnamon powder or cardamom powder.
Day 21 breakfast is the ever popular Uji from KENYA.
|uji with water only|
|uji with milk|
¼ cup finger millet flour (ragi, wimbi)
2¼ cups water
honey or sugar according to taste
1-2 tbsp lemon juice
a pinch of salt
- Mix flour and ¼ cup water into a paste.
- Heat the remaining 2 cups of water in a pan over low to medium heat.
- When it becomes hot, stir it all the time and start adding the flour paste.
- Keep on stirring till the mixture becomes thick. You must keep on stirring it or else lumps will be formed.
- Let the mixture simmer for 5 minutes.
- Spoon the mixture into serving bowls or cups.
- Add sugar, honey or lemon juice and salt according to your taste.
- Usually uji is served plain but I like to add a bit more of healthiness by serving it with chopped nuts.
- Add spices like cardamom, cinnamon to the porridge.
- It can be served with chopped dried or fresh fruits.
- Another easier way to make the porridge is to first mix the flour and water into a paste. Then add the required water and mix. Heat the mixture stirring it all the time till it becomes thick.
A-Z breakfast Dishes:
F – French Toast – Canada
G – Griddle/Girdle Scones – Scotland
H – Hafragrautur – Iceland
I – Idiyappam – India
J – Johnnycakes – Caribbean Islands
K – Khabees – Bahrain
L – Lahooh – Somalia
M – Masoub – Saudi Arabia
N – Nasi Goreng – Indonesia
O – Oladushki – Russia
P – Pandesal – The Philippines
Q – Qistibi – Tatarstan and Bashkortostan
R – Red Rice Porridge – Bhutan
S – Suafa’i – Samoa
T – Tomato Omelette – Armenia
Check out what other Mega Blogging Marathoners have made for Day 21:
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