Uji/porridge Masala

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This summer is indeed one of it’s Kind, from a 30 plus degrees day to a 14 degrees rainy day. Apparently the change doesn’t just affect ones mood but ones health as well. I am literary starting to feel sick; I am having signs of a minor cold, so I thought of making my Kenyan super food also called as Uji. As a child in Kenya, this is one of the weaning foods that you get. It is that kind of thing which you hate as a child but then eventually once you grow up, it becomes your favourite. I love it on cold days, When am homesick and or when I start to experience the cold symptoms. Anyway so lets get to the recipe

 

INGREDIENTS

  • Millet flour (Hirsemehl) 3 heaped tablespoons
  • Mixed spices (Swahili) 1 heaped teaspoon (you can make your own by mixing: cardamom, cinnamon, ginger powder, pepper corns, cumin seeds, cloves and nutmeg)
  • Ginger 1 knot (grated)
  • Peppermint 1 handful (finely chopped)
  • Water 3 cups
  • Milk 1 cup
  • Honey/sugar according to taste
  • Lemon zest
  • Lemon juice

 

METHOD

  • Dry frying the millet flour (optional)

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  • Add the lemon juice to the water to the saucepan and bring to a boil.

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  • Add the ginger, peppermint, lemon zest and the mixed spices to the boiling water.

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  • Put the flour in a container, add some water then stir. Then add it to the boiling water, stir the water in the saucepan as you add the flour mixture. Keep stirring until it comes to a boil

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  • Once the contents boil, add the milk, stir and bring it again to a boil. Add your sweetener, stir let it rest for a minute then serve.

 

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Ps: This is very hot… wait for it to cool fully, stir to taste if its ready to drink as the top may be cool but then very hot underneath.

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