Kenya

Uji

Name: Uji
Total time: 15 min
Yield: 3 servings
Cuisine: East African
Ingredients: 1/2 cup bajra flour (pearl millet flour); 3 tbsp ragi flour (finger millet flour); 3 3/4 cups water; 2 tbsp or to taste sugar; 1 tbsp lemon juice; a pinch salt

East Africa's tangy millet porridge, sipped from a mug. Ragi malt's sour, lemony cousin.

15 minTime

3 gProtein each

mildSpice

The morning mug2 chapters · 1 min read

Make it your way

Grandma's wayMillet porridge with a sour note, served hot in mugs, Kenyan style.

The original

145kcalsame

3 gproteinsame

3 gfibresame

15minutessame

Uji.

Per serving, worked out from the ingredient table.

Ingredients

Bajra flour (pearl millet flour)½ cup

Ragi flour (finger millet flour)3 tbsp

Water3¾ cups

Sugar2 tbsp, or to taste

Lemon juice1 tbsp

Salta pinch

Method

4 steps

1Whisk both flours with 1 cup cold water into a smooth paste.
2Bring the rest of the water to a boil and pour in the slurry, stirring constantly.
3Simmer 8 to 10 minutes, stirring, until the raw flour taste is gone.
4Stir in sugar, lemon and salt and serve hot in mugs.

Serve it like this

Pour into large mugs and serve steaming. Mandazi or roasted groundnuts on the side make it a full breakfast.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Uji

Make it your way

Ingredients

Method

Make it a meal