In many countries a
thin porridge is traditionally prepared from wet milled pastes or
dry milled flour using either dehulled or non-dehulled grains.
Millet, because of the smaller grain size is less frequently
dehulled. Sometimes the grains are roasted, bleached in tamarind
water, or germinated prior to dehulling and grinding into flour.
Porridge may be fermented or non-fermented and is frequently
served for breakfast or to new mothers and young children. Very
similar products can be made with composite flours of sorghum /
cassava, sorghum / millet, and sorghum / millet / cassava. The
texture of thin porridge varies depending on flour particle size,
and often a combination of finely and coarsely ground flour is
used. Flour agglomerations may be added to alter the texture of
the porridge. The flavor as well may vary depending on whether it
is fermented or not, and whether the flour was made from roasted
or germinated grain. Seasonings, sugar, sesame, lemon, or sour
milk also affect the flavor. In general, a light color (white or
red), smooth, free-flowing creamy consistency, and bland to sour
flavor and aroma are preferred depending on the region and
process used. Color preferences vary according to the color of
flour. Dark, lumpy, grain, or watery products with a raw starch,
bitter, rancid, or off-flavor (due to tannins in hull or
undercut, or mould developed during storage) are not desired.
1 cup sorghum / pearl
3 - 4 cups water (adjusted to individual consistency preferences)
1 cup sour milk (water may be used instead)
2 tablespoons sugar
Mix flour with ½ cup
water. Place in a covered container and let stand 24 - 48 hours
in a warm place (for unfermented porridge this step is omitted).
Bring remaining water to boil and add the fermented flour. Boil
for 10 - 15 min until smooth and thick Add sour milk, stir, and
boil for 1-2 additional minutes (commonly an extra cup of water
is added in step 3 and this step is omitted). Sprinkle with sugar
and serve hot for breakfast or lunch.
- Kenya: Uji wa mtama is often made with mixtures of 2 parts maize or cassava flour to 1 part sorghum or millet flour. The hulls present in sorghum or millet flour impart the desired product color. Millet is preferred.
- Tanzania: Uji is often seasoned with sugar, salt, milk, or lemon juice. A very finely milled white flour is used.
- Uganda: Obungi bwa kalo is made as above using about 4 cups of banana juice instead of the water and omitting the sour milk. Usually millet flour is used. Obushera is a thin porridge made from germinated grain. A malted coarsely ground sorghum flour (made by adding ash and water to the grain, germinating it overnight, washing off the ash, drying and grinding the grain) is often used. Porridge is frequently seasoned by adding a generous amount of sugar, orange or lemon juice, mashed banana, sesame paste, or milk. Edi is a non-fermented version of obushera.
West Africa: Ogi, Akamu, Kunu are made as above usually in
Serves 2 - 3
area : East Africa
course : breakfast
source : Patricia McDuffy [IRE_tag]