UJI /MILLET PORRIDGE
Uji /Millet Porridge is a Kenyan staple hot breakfast that is healthy, gluten free and filling.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.