Kenyan
Uji
Uji is a warm Kenyan fermented porridge made from millet, sorghum, or maize flour and cooked until smooth and lightly tangy. It is often served sweetened, with a little lemon juice added at the end for brightness.
Ingredients
- Fermented uji flour (millet, sorghum, or a millet-sorghum-maize blend)1/2 cup
- Cold water1 cup
- Boiling water2 cups
- Sugar2 tablespoons, or to taste
- Lemon juice1 teaspoon, optional
Method
- Put the uji flour in a bowl and mix it with the cold water to make a smooth, lump-free slurry.
- Bring the 2 cups of water to a steady boil in a saucepan.
- Pour the slurry into the boiling water in a thin stream while stirring constantly with a wooden spoon or whisk.
- Keep stirring as the uji thickens, then reduce the heat to low.
- Simmer for 10 to 12 minutes, stirring often so it does not catch at the bottom, until the porridge is smooth, glossy, and cooked through.
- Stir in the sugar and simmer for 1 more minute.
- Add the lemon juice if using, then remove from the heat.
- Serve hot in mugs or bowls.
Common questions
Can I substitute the fermented uji flour with something else if I can't find it?
Yes. A millet, sorghum, or millet-sorghum blend works best. If you only have plain millet or sorghum flour, use that. Maize flour can be added, but avoid using only fine wheat flour, which changes the flavor and texture.
How long should I cook uji so it thickens properly without becoming too stiff?
Once you add the slurry to the boiling water, simmer about 10 to 12 minutes, stirring often. It should turn smooth and glossy. If it gets too thick, whisk in a little hot water to loosen it.
What are the most common mistakes when making uji?
The biggest mistakes are adding the slurry too fast, not stirring enough, and cooking on heat that is too high. These can cause lumps or burning on the bottom. Also, make sure the slurry is smooth before it goes into the pan.
How should I store leftover uji, and can I reheat it?
Cool it quickly, then refrigerate in a covered container for up to 2 days. It will thicken as it sits. Reheat gently on the stove with a splash of water, stirring until smooth and hot again.
What is the best way to serve uji, and can I change the flavor?
Serve it hot in mugs or bowls, plain or with sugar stirred in. Lemon juice adds brightness, but you can also serve it with milk or alongside breakfast foods. If it thickens too much, adjust with a little hot water.