For many of us, the first tasty and nourishing meal we ever had was a spoonful of simple uji. When it was raining outside and the gray overcast clouds hung gloomily in the sky, the cold days and seasons taught us to reach out for a hot mug of the grainy beverage. Bringing warmth into our freezing hands and strength for the next few hours of activity, it hits the spot in a phenomenal way. Beyond keeping us toasty and energetic, it has long been a custom of ours to bring porridge to people recovering from illnesses and injuries, as well as mothers who have just given birth.
Uji is a serious affair. You can’t stroll by a wholesale store for flour without finding people focused on the process of mixing the different flours. No grain is spared from this process as rice, wheat, amaranth and sorghum are ground into fine flour for the desired consistency and taste. Even cassava and the heavyweight champ, maize, are invited to the party.
By the time the sought-after flour gets to the kitchen, everyone has a specific way they like theirs served. Some people can’t bring the cup to their lips without the tangy zest of a lemon drawing them in. Others add milk to give that warm dairy feeling to the drink. Heaps and heaps of sugar follow, even in the disapproving gaze some of their more health-conscious friends.
Almost every ethnic group in Kenya has a unique way of preparing their porridge. One such group are the Kuria, who settled in the area between the Migori River and the Mara River estuary. The people of this tribe tapped into the enriching power of sprouted grains for their porridge. As they allow the kernels of finger millet to germinate, the nutrients and minerals of the grain are unlocked and easier for the body to digest and assimilate. The flour made from sprouted millet adds a different flavor and level of nutrition to the porridge, which they call Busara. Incorporating un-sprouted millet flour as well as maize flour, the recipe has the warmth of the familiar with an extra edge from the ancient practice of sprouting grains.
While the Kuria use germination to enrich their uji, it has even become an urban practice to ferment porridge. By allowing it to sit for a day or two after it has been freshly prepared, the patience of the cook is rewarded with a sour, delicious, and health-packed starter for the piping hot batch of fermented uji it will propagate.
Finally, sitting down with a chunk of bread and your own cup (or bowl) of uji, we invite you to tell us about the memories you have of this special, truly Kenyan beverage. Maybe you have a special recipe or process you use for yours. We can’t wait to hear.
