How to Make Smooth Uji From Mixed Unga ya Uji (No Lumps)

A warm cup of uji is part of many Kenyan mornings. Yet lumps, burnt bottoms and thin, watery porridge are common complaints. With a simple method, you can make smooth uji from mixed unga ya uji every time.

What you need

• Mixed unga ya uji
• Cold water, plus water to boil
• A sufuria, ideally with a thick base
• A wooden spoon or whisk
• Sugar, milk or lemon to taste (optional)

A simple starting ratio

For about two large cups, start with roughly 3 heaped tablespoons of flour to 500ml of water. If you like it thicker, add another spoon next time. If it is too thick, stir in a little hot water at the end. After a few tries you will know your family's preferred texture.

Step by step

1. Make a paste first. Put the flour in a bowl and add a little cold water, about half a cup. Stir until completely smooth, like thick cream. This is the secret to no lumps.
2. Heat the rest of the water. Bring the remaining water to a gentle boil in the sufuria.
3. Pour in slowly while stirring. Lower the heat and pour the paste into the water in a thin stream, stirring all the time.
4. Simmer and stir. Keep the uji on low heat for 10 to 15 minutes, stirring often so it does not stick or burn. It is ready when it thickens and no longer tastes floury.
5. Flavour and serve. Take it off the heat, add sugar, milk or lemon to taste, and serve warm.

Fixing common problems

• Lumps already formed? Whisk hard, or pour through a sieve and press the lumps through with a spoon.
• Burnt bottom? Use lower heat and a thicker sufuria, and do not leave the pot unattended.
• Too thin? Mix another spoon of flour with cold water and stir it in, then simmer for a few more minutes.
• Skin on top? Stir just before serving, or cover the pot while it rests.

Flavour ideas

Uji does not have to taste the same every morning. Try:

• a squeeze of lemon, a classic for many families,
• a pinch of ground cinnamon or cardamom from our spice tins,
• tamarind (ukwaju) water stirred in at the end for a tangy taste,
• a spoon of ground groundnuts for a nutty, richer cup,
• warm milk instead of some of the water.

Saving time on busy mornings

Mix tomorrow's flour paste the night before, cover it and keep it in the fridge. In the morning, just boil the water and stir it in. You can also make a larger pot and reheat portions gently, adding a splash of water as it thickens.

A note for young children

Many families serve uji to children. Let it cool to a safe, warm temperature before serving and taste-test first. For babies and very young children, ask your clinic or health worker for advice on when and how to introduce porridge.

Stock up on unga ya uji

We sell mixed unga ya uji in 1kg packs, alongside spices in 100ml tins for flavouring. Add uji flour to your order and include it in your monthly delivery.