Kenyan Uji (Porridge)

Ingredients

• 1/2 cup Millet Flour or Sorghum Flour
• 4 cups Water
• 1/2 cup Coconut Milk
• 2-4 tbsp Sugar or Honey
• 1 Cinnamon Stick (optional)

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

Instructions

1. 1In a medium saucepan, whisk together the 1/2 cup Millet Flour or Sorghum Flour with 1 cup of the Water until you have a smooth paste with no lumps.
2. 2Gradually whisk in the remaining 3 cups of Water. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly to prevent any lumps from forming. This should take about 5-7 minutes.
3. 3Once boiling, immediately reduce the heat to low. Let the porridge simmer gently for 15-20 minutes, stirring occasionally, until it has thickened to your desired consistency. It should coat the back of a spoon.
4. 4Stir in the 1/2 cup Coconut Milk and 2-4 tbsp Sugar or Honey until fully combined. If you are using the 1 Cinnamon Stick, add it now.
5. 5Continue to cook the porridge on low heat for another 5 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Remove and discard the 1 Cinnamon Stick if you added one.
7. 7Serve the Kenyan Uji warm.

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