Kenyan Uji with Coconut and Mango

Ingredients

• 0.5 cup Millet flour
• 4 cups Coconut milk
• 2 cups Water
• 2-4 tbsp Sugar
• 0.25 tsp Cardamom powder
• 1 Fresh mango, diced

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

Instructions

1. 1In a medium saucepan, combine the 0.5 cup of millet flour and 1 cup of water. Whisk continuously until the mixture is completely smooth and lump-free, forming a thin slurry.
2. 2In a separate large heavy-bottomed pot, combine the remaining 1 cup of water and the 4 cups of coconut milk. Heat over medium-high heat until the liquid reaches a rolling boil (approximately 100°C / 100°C).
3. 3Once the liquid in the large pot is boiling, gradually pour the millet flour slurry into it while continuously whisking. Continue whisking constantly for 1-2 minutes to ensure no lumps form.
4. 4Reduce the heat to low (approximately 79.44-87.78°C / 80-90°C) and let the uji simmer for 15-20 minutes, stirring occasionally every few minutes. The uji is done when it has thickened to a creamy porridge consistency, similar to a thick oatmeal.
5. 5Remove the pot from the heat. Stir in the 2-4 tablespoons of sugar and the 0.25 teaspoon of cardamom powder until fully combined.
6. 6Serve the uji warm in individual bowls, topped with the 1 fresh mango, diced.

Substitutions

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