Uji ya wimbi (millet)
Uji ya wimbi (millet)

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, uji ya wimbi (millet). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

A drink I grew up with and it about time I brought it to my table. Or is it just coffee's and Latte's? Light your Envirofit SuperSaver Charcoal Jiko using little charcoal. Zawadi Uji Porridge Natural Recipe Calories Wimbi.

Uji ya wimbi (millet) is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Uji ya wimbi (millet) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook uji ya wimbi (millet) using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Uji ya wimbi (millet):
  1. Prepare 1/2 cup millet flour
  2. Prepare 1/2 cup maize flour
  3. Take Water
  4. Make ready Lemon(optional)
  5. Make ready Sugar (optional
  6. Prepare Milk optional

Uji is a porridge made from a variety of flours such as millet flour, sorghum flour and corn/maize flour. Sorghum is a grass or a millet-like grain, and it is Americas third leading cereal crop. How to make a simple porridge/ jinsi ya kupika uji. Fermented millet is a traditional breakfast in Asia, Africa and Russia.

Steps to make Uji ya wimbi (millet):
  1. Have your both flours ready….you can also mix sorghum flour as well
  2. Mix them in a jug of cold water
  3. While your other 4 water cup is boiling on the jiko add in the mixture and stir until you get the right consistency to avoid forming balls…if it's too thick you can add water
  4. Let it boil for 5 minutes and in sugar and let it boil for another 5 minutes or until when ready
  5. Serve warm

How to make a simple porridge/ jinsi ya kupika uji. Fermented millet is a traditional breakfast in Asia, Africa and Russia. It improves the digestibility of the millet and increases the nutritional value. This recipe follows the traditional fermentation method for Nigerian Ogi. The millet is milled and fermented before cooking, for a very smooth and creamy cereal.

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