Kenyan Uji (Dairy-Free Fermented Porridge)

Ingredients

• 1 cup Sorghum Flour
• 5 cups Water
• 2 tbsp Sugar
• 1 tbsp Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 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.
2. 2Pour the remaining 4 cups of Water into a large, heavy-bottomed pot. Bring the water to a rolling boil over high heat, about 204.4°C (200°C).
3. 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.
4. 4Reduce the heat to low, about 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.
5. 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.
6. 6Serve the Kenyan Uji hot.

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