Fermented Porridge recipe

Fermented porridge is very nostalgic to me. I remember drinking it as a kid, made in the traditional gourd which imparts some flavor albeit subtle . In African culture, porridge is a vital beverage and fermenting it makes it much more healthier, which has been proven by modern science. The main benefits arising from the easier digestion to the increase in probiotics. Many diseases start with digestion. When you eat stuff like tea and milk and sugar and bread and margarine, you just kill off the good bacteria in your gut. The food won’t be digested hence stored as belly fat, so one very great way to reduce that belly fat and/or lose weight in general is to consume fermented foods like porridge.

You can easily make it at home by mixing 1/4 millet flour, 1/4 sorghum flour, 1/4 whole maize flour, 1/4 water and cover. Leaving for at least 3 days before use and you have a fermented food easy peasy.

To cook it just bring to boil 1 cup water then mix 1/2 cup of porridge mix with honey/jaggery/unrefined cane sugar then in she goes. As you cook, make sure you are stirring consistently for the first 2 minutes to avoid formation of ‘balls’ in your uji. Simmer uncovered for another 3 minutes and BAM. Serve. Add some honey if required.



10 thoughts on “Fermented Porridge recipe

  1. Pingback: Simple Gluten-Free Cookies | Healthy Living Kenya

  2. Pingback: Simple Gluten-Free Cookies - I'm Kenyan

  3. How can i stop fermentation in my millet porridge? i am doing a project where i want to package the fermented porridge in plastic bottles but i have had challenges of gas development which i attribute to continued fermentation hence the bottles swell. Can you help me solve this problem. Thanks

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