Uji /Millet Porridge
MEGA BLOGGING MARATHON – APRIL 2018
THEME: EXPLORE THE FLAVOURS – INTEREST BREAKFAST
RECIPE : UJI / MILLET PORRIDGE
Uji /Millet Porridge is a Kenyan staple hot breakfast that is healthy, gluten free and filling. Enjoyed by all, right from toddlers to the elderly. Simple to make, finger millet flour is cooked with water and served piping hot. Some add lemon juice for the slight sour taste while some prefer to add sugar.
“Breakfast Like A King, Lunch Like A Prince and Dine Like A Pauper”
Breakfast is the most vital meal that one should enjoy. Skipping breakfast results in sugar levels in the blood dropping by mid morning. This results in one reaching out for sugary treats which in the long run is not healthy. A hearty healthy breakfast keeps one full till lunch time. Undoubtedly Uji is one such breakfast. Just a mugful of this hot, delicious, malty, thick drink and you’ll be fine till lunch time.
Finally Time To Make A Hot Breakfast From My Country Kenya
All those who are following this Mega Marathon, must have wondered as to why I’ve not featured a breakfast dish from my own country Kenya? 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 Mahamri on my blog which a very popular breakfast dish in the coastal area of Kenya. . Warm Mahamri is served with hot Mbaazi, a dried pigeon pea curry cooked in coconut milk.
Different Ways To Prepare Uji
- Some take a mixture of cornmeal, sorghum flour and finger millet which is called wimbi in Kenya.
- Or make it using only one type of flour.
- 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.
- 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.
- Nowadays ready packets of Uji mix are available in the supermarkets. The millet flour is roasted and flavoured. One just needs to add hot water and mix.
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 would 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 it is a part of my breakfast. I like to have different breakfasts so sometimes it is Uji topped with chopped nuts and cinnamon powder or cardamom powder.
DAY 21 BREAKFAST – U FOR UJI /MILLET PORRIDGE FROM KENYA
|uji with water only|
|uji with milk|
UJI /MILLET PORRIDGE
- ¼ cup finger millet flour ragi, wimbi
- 2¼ cups water
- honey or sugar according to taste
- 1-2 tbsp lemon juice optional
- 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.
- Replace water with milk if you wish.
Check out what other Mega Blogging Marathoners have made for Day 21: