Millet porridge (also known as “uji wa wimbi” in Swahili) is our star in the morning, because not only is it healthy, but also really easy to make. Making this porridge takes about six minutes to cook and is a really quick, healthy and delicious recipe.
With the morning hours getting too busy at times, this millet porridge recipe can come to your rescue as a quick instant breakfast.
However, porridge doesn’t have to be exclusively a breakfast dish, although it’s always a good meal to start your day. Eat it also for lunch or even for dinner. The choice is all yours.
The porridge is so satiating, it will keep you feeling full for a long time.
African millet porridge…. not your ordinary porridge!! A simple recipe, but the results will blow your mind!
Unlike many millet porridge recipes that use whole millet grains, this millet porridge is made of millet flour.
The flour is obtained by grinding the millet grains to a fine powder. You don’t have to make the flour yourself at home though……comfortably purchase millet flour in Afro and Asian shops in your town.
What is Millet?
Millet is a gluten-free grain. Millet belongs to a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.
Millets are important crops in the semiarid tropics of Asia and Africa, with 97% of millet production in developing countries. For this porridge recipe, millet can be substituted with sorghum.
What is Sorghum?
Just like millet, sorghum is a gluten-free grain and is a genus of flowering plants in the grass family. Seventeen of the 25 species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans.
Millet and sorghum are healthy for you
Millet is not only rich in protein and minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and selenium but also rich in essential vitamins like folate, pantothenic acid, niacin, riboflavin, and Vitamins B6, C, E, and K.
Besides its protein and vitamin content, millet is a hypoallergenic (low-allergy), gluten-free grain. As such, it is a perfect alternative to wheat. Like many other whole grains, it is a good source of fiber and offers protection against heart disease, diabetes, and cancer.
Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein.
What goes in African millet porridge?
The super simple basic recipe couldn’t be easier. All you need for this classic millet porridge recipe is:
- Millet flour
- water or milk (or a mix of both)
- sugar to taste
- fresh lemon juice
Preparing African Millet porridge
- In a large saucepan, add water and bring to boil. To the boiling water, add your sugar and stir once again. I used raw brown sugar, (that’s why the boiling water in step 3 below looks so brown) but, you can use any kind of sweetener of your choice.
- In a small bowl, add 100 grams of millet flour. To that add, cold water. Mix with a fork, spoon or egg whisk till everything combines and a smooth texture is achieved. Avoid lumps in the mixture.
- Using an egg whisk in your right hand, stir the boiling water slowly. With the left hand, take the flour water mixture (make sure it is thoroughly mixed) and slowly pour in the hot water while continuously stirring with the egg whisk in the right hand.
- Continue stirring for about one minute until a creamy consistency is obtained. Allow the porridge to simmer slowly on low heat for about 5 minutes. Finally, add fresh lemon juice, taste and adjust sweetness to your liking. Simmer for another minute of so and your porridge is ready. Turn of the heat, pour the porridge in a cup or a deep bowl and allow to cool down a little before consuming.
Storing African Millet Porridge
Millet porridge easily forms a crust if left open. Store your leftovers in an air-tight container in the fridge. To warm, pour in a pot and warm slowly over low medium heat. Stir occasionally. Alternatively, warm the porridge in the microwave for about 2 minutes.
Tips for African Porridge
- Easily make African millet porridge with only water; with only milk or a combination of both milk and water.
- If making with milk or a combination of milk and water, don’t use lemon juice. As much as this won’t change the taste, the combination of milk and lemon will give your millet porridge an awkward consistency.
- CAUTION!!! Please serve this African millet porridge warm, not hot!!!! Hot millet porridge might cause some serious burns.
- Unlike oat porridge where you add fruits, traditional millet porridge is left without any additives but add some if you prefer.
- To pimp your Millet porridge, add a little cinnamon or vanilla to season the porridge.
- Apart from sugar, other delicious alternatives to sweeten you porridge are honey, agave syrup or coconut sugar.
- Porridge tastes particularly good with fresh lemon juice.
- If you want to prepare your porridge vegan but with milk, choose one of the many vegan milk alternatives like, Soy milk, Almond milk, Coconut milk etc.
For other African Beverage Recipes check out: Kenyan Ginger Tea.
Millet Porridge Recipe ( African Porridge/Uji wa Wimbi))
- 100 g millet flour
- 1000 ml water
- 250 ml water for mixing flour
- 3 tbsp sugar
- 2 tbsp lemon juice (freshly squeezed)
- In a large saucepan, add water and bring to boil. To the boiling water, add your sugar and stir once again.
- In a small bowl, add 100 grams of millet flour. To that, add250 ml cold water. Mix with a fork, spoon or egg whisk till everything combines and smooth texture is achieved. Avoid lumps in the mixture.
- Using an egg whisk in your right hand, stir the boiling water slowly. With the left hand, take the flour-water mixture (make sure it is thoroughly mixed) and slowly pour in the hot water while continuously stirring with the egg whisk in the right hand.
- Continue stirring for about one minute until a creamy consistency is obtained. Allow the porridge to simmer slowly on low heat for about 5 minutes.
- Finally, add fresh lemon juice, taste and adjust sweetness to your liking. Simmer for another minute or so and your porridge is ready.
- Turn of the heat, pour the porridge in a cup or a deep bowl and allow to cool down a little before consuming.
- If using milk instead of water, forgo lemon juice. As much as this won’t change the taste, the combination of milk and lemon will give your millet porridge an awkward consistency.
- CAUTION!!! Please serve this African millet porridge warm, not hot!!!! Hot Millet Porridge might cause some serious burns.
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7 thoughts on “Millet Porridge (African Porridge/Uji wa wimbi)”
We make the same recipe for breakfast in few regions of South India
Good to know. Thanks for stopping by Lakshmi.
I love this porrigde. It’s actually my favourite
This was definitely a good alternative to our regular millet porridge.
very nice thank you for the recipe
This is very interesting. Thanks for the recipe
You are welcome Rachel Awadia. Thanks for your feedback.