Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, how to ferment uji/porridge. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Why are fermented foods good for you? How did this African porridge taste? I must admit it was a bit special. Once the sweetener is added you get a sweet squash-like taste with just a note of cheese.
How to ferment uji/porridge is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. How to ferment uji/porridge is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook how to ferment uji/porridge using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make How to ferment uji/porridge:
- Take 4 cups warm water
- Get 2 cups millet and sorghum flour(mixed)
- Prepare Water
- Make ready Sugar
Pour the millet flour in a large container with a fitting lid and add two cups of water as you mix well to form a slightly thick consistent paste. Fermented millet porridge is a traditional breakfast in a number of countries spanning Europe, Asia and Africa Fermentation improves digestibility and increased the nutritional value of the millet, for a wholesome breakfast. This recipe follows the traditional fermentation method for Nigerian Ogi. Grains have been fermented for as long as they have been eaten.
Steps to make How to ferment uji/porridge:
- In a container/bottle,mix the warm water and flour.Leave it overnight or a day.The longer it stays in the container,the longer it gets fermented.But don't let it stay for too long.
- On the day you need it,you'll realise the container has inflated.Open the bottle top or lid slowly before cooking it.Shake.
- Heat 5 cups water and add the mixture slowly while stirring.Once boiled,let it cook for 5 minutes.
- Simmer and serve while hot.
- Feel free to add sugar or milk for flavours.It's very nice.It tastes like (osoro wa mukio)
This recipe follows the traditional fermentation method for Nigerian Ogi. Grains have been fermented for as long as they have been eaten. Many of us today, given our industrialized food practices, assume that these fermented grains were eaten in the form of sourdough breads and baked goods. And because of how good her porridge was, she started getting referrals and uji business started getting popular. After quitting her job, Kendi used her Once she grinds the pearl and finger millet, she lets it ferment for a couple of days.
So that’s going to wrap this up with this special food how to ferment uji/porridge recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
