Uji is a spiced millet breakfast porridge usually served with a side of mandazi or other sweetened fried dough (similar to a light, fried doughnut). Originally, it was made with millet that had been mixed with water and fermented for added depth of flavor. More often now it is made with a millet flour blend which adds flavor and texture without the three-day fermenting time. Because it is economical to prepare, it has become a common street food.

Uji – Kenyan Porridge

Ingredients:

1/2 cup millet flour
1/4 cup cassava flour
1/4 corn meal
4 c water (or 2c water and 2c milk for a creamier texture)
½ tsp cinnamon
½ tsp cardamom
2 Tb lemon juice
2 Tb honey
1 Tb butter
Honey, nuts, and dried fruit for topping

Instructions:

Mix the flours with the cinnamon and cardamom.

Warm the water to a low simmer and slowly whisk the flour mixture in to avoid clumping. Bring to a low boil for 10 minutes, whisking constantly. Turn down the heat to a low simmer and slowly stir in the lemon juice, honey, and butter. Remove from heat. Serve topped with dried fruit and nuts and a drizzle of honey.

Recipe and photo credit: Georgia Reader