On a dreary day, it is always nice to have a warm breakfast. One very popular meal, served across tribal lines in Kenya, is porridge (or Uji [ooh-gee]).
Made from ground maize or millet, it helps warm the belly and keep you satisfied for a while.
Here is the recipe.
1/4 cup millet flour
3/4 cups corn flour
1 cup water
3 cups boiling water
Mix flours with 1 cup water. Separately boil 3 cups water. Add wet flour to the boiling water while stirring. Cook for 5 to 10 minutes. Some people like to add sugar and some lemon to help add flavor to it. Others add salt, butter, cinnamon, or fruits. Make it your own! Add what you like and stay warm and happy.
For those with gluten allergies:
Millet flour is made from the grain millet and is gluten free. It has a sweet taste and is nutritionally equivalent to wheat flour. If one wants to reduce the number of carbohydrates in a bread recipe up to one third of the wheat flour can be substituted with millet flour. Millet flour produces a lighter, crunchy crust in breads.
Sorghum flour is also gluten free. It originates from Africa. Unlike most grains, sorghum is eaten with the hull on thus retaining a lot of it’s nutrition. Sorghum is high in protein, iron, and fiber. Sorghum has a neutral flavor and is sometimes sweet, but can have a bitter aftertaste.
Corn/maize meal or flour is also gluten free. Corn has been in cultivation for over 100,000 years. Corn meal is a fine flour that has been ground from dried kernels of corn.
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