African · Breakfast · Snack
Uji (Millet and Sorghum Porridge)
Uji
A smooth, drinkable East African porridge made from millet and sorghum flours, brightened with a squeeze of lemon and lightly sweetened. It is warming, filling and naturally dairy-free.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 4
Calories come from: Carbs 83% · Fat 8% · Protein 9%
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Ingredients
For 4 servings- 2/3 cup80 gmillet flour (certified gluten-free)
- 1/3 cup40 gsorghum flour (certified gluten-free)
- 1 cup250 gcold water
- 3 cups750 gwater for boiling
- 2 tbsp30 glemon juice
- 4 tsp16 gsugar
- 1 pinchsalt
- 1/2 tspground cinnamon (optional)
Steps
- 1
In a bowl, whisk the millet and sorghum flours with the cold water until completely smooth with no lumps.
- 2
Bring the remaining 3 cups of water to a boil in a medium saucepan.
- 3
Lower the heat slightly and slowly pour in the flour paste, whisking constantly.
- 4
Simmer over low heat for 15 to 18 minutes, stirring often, until the porridge thickens and no longer tastes raw.
- 5
Add a splash of hot water if it becomes too thick; uji should be pourable.
- 6
Stir in the sugar, salt and cinnamon, if using.
- 7
Take off the heat and stir in the lemon juice.
- 8
Pour into mugs or bowls and serve warm.
Swaps, storage and make-ahead
Swaps
- Use all millet flour instead of the millet and sorghum mix if sorghum flour is hard to find; choose one labelled gluten-free to keep the dish gluten-free.
- Replace the sugar with mashed ripe banana or a drizzle of maple syrup for a different sweetness.
- Stir in unsweetened soy or oat milk at the end for a creamier porridge, choosing a certified gluten-free oat milk if needed.
- Swap the lemon juice for lime juice, or add a pinch of ground cardamom or ginger alongside the cinnamon.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days; uji thickens as it sits, so reheat with a splash of water, stirring, until steaming hot. It is best eaten fresh and is not ideal for freezing.
Make ahead
Mix the millet and sorghum flours (plus cinnamon) ahead and store airtight, so you only need to whisk in cold water and simmer when ready.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (292 g) | Per 100 g | |
|---|---|---|
| Calories | 129 kcal | 44 kcal |
| Protein | 3 g | 1 g |
| Carbohydrates | 27.2 g | 9.3 g |
| of which sugars | 4.7 g | 1.6 g |
| Fiber | 1.4 g | 0.5 g |
| Fat | 1.2 g | 0.4 g |
| of which saturated | 0.2 g | 0.1 g |
| Sodium | 108 mg | 37 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
