Kenyan Uji (Dairy-Free Fermented Porridge)
A traditional Kenyan fermented porridge, made dairy and egg free for a nutritious and gut-friendly breakfast.
10m prep + 20m cook4 servings
DAIRY-freeEGG-free
180 cal|4g protein|40g carbs|1g fat|3g fiber
Ingredients
- 1 cup Sorghum Flour
- 5 cups Water
- 2 tbsp Sugar
- 1 tbsp Lemon Juice
Instructions
- 1In a medium bowl, combine the 1 cup of Sorghum Flour with 1 cup of Water. Whisk until you have a smooth, lump-free paste.
- 2Pour the remaining 4 cups of Water into a large, heavy-bottomed pot. Bring the water to a rolling boil over high heat, about 400°F (200°C).
- 3While whisking the boiling water constantly, slowly pour in the sorghum flour paste. Continue to stir vigorously for 1 minute to ensure no lumps form.
- 4Reduce the heat to low, about 200°F (95°C). Cook the porridge for 15-20 minutes, stirring frequently, until it thickens to a consistency that coats the back of a spoon. The porridge should smell slightly nutty and have a smooth texture.
- 5Stir in the 2 tablespoons of Sugar and the 1 tablespoon of Lemon Juice. Cook for an additional 2 minutes, stirring, until the sugar is dissolved.
- 6Serve the Kenyan Uji hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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