Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Uji ya wimbi (millet). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Uji ya wimbi (millet) Recipe. 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?
You can cook Uji ya wimbi (millet) using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Uji ya wimbi (millet)
Prepare 1/2 cup of millet flour.
You need 1/2 cup of maize flour.
Make ready of Water.
Prepare of Lemon(optional).
Prepare of Sugar (optional.
Take of Milk optional.
Fermented wimbi uji (porridge) is one of the staples in Kenyan beverages.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.Pembe Flour Mills(Kenya) (@pembeflour) добавил(-а) фото в свой аккаунт Instagram: "Our Pembe Wimbi is specially made to give you that smooth and delicious Uji for you and your…" Looking companies by tag Wimbi Millet Sorghum Healthy Flour in Kenya?
Uji ya wimbi (millet) step by step
Have your both flours ready….you can also mix sorghum flour as well.
Mix them in a jug of cold water.
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.
Let it boil for 5 minutes and in sugar and let it boil for another 5 minutes or until when ready.
Serve warm.
Light your Envirofit SuperSaver Charcoal Jiko using little charcoal.Zawadi Uji Porridge Natural Recipe Calories Wimbi.Add a cup of flour and let it boil until you see form start rising up.
Zawadi Uji Porridge Natural Recipe Calories Wimbi Millet Sorghum etc Healthy Gluten Free Flour Kenya Porridge Restaurant in Central Nairobi WHAT The products is made up of one or a mixture of the foll.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.
