Fermented porridge is a traditional food made from maize, millet flour or a mixture of grains. It has a long history in Kenya and is an important part of the country’s culinary culture. In addition to its culinary uses, fermented porridge has several traditional and cultural significance in Kenya. It is often served at ceremonies and celebrations and is considered to be a symbol of hospitality and friendship. In most cases, it is enjoyed during special occasions such as during dowry negotiations. It is known by many names depending on the community. For instant, in my Kamba community, it is called Usuu or Uji in Swahili language.
Fermented porridge is usually made at home, but it is also available at restaurants and food kiosks in many parts of Kenya. It is a versatile food that can be eaten as a main dish or a side dish and can be served hot or cold. There are many variations of fermented porridge, depending on the type of flour used and the specific recipe. The popular variation in my community is white porridge made from fermented maize. Some variations include the addition of spices or other ingredients, such as sugar, butter or milk, to add flavor and richness.
Health benefits of fermented porridge
Fermented porridge is delicious, rich in nutrients and has several health benefits. It is a good source of protein, fiber, and vitamins and minerals, making it a nutritious food choice. It is also easier to digest than non-fermented grains porridge and is considered to be more nourishing for the body. Fermented porridge can be stored for long period of time without spoiling. In fact the more you keep it, the more it becomes better and contribute bacteria that have a potential probiotic effects. These probiotics may help restore the balance of bacteria in our guts, support digestive health and improve digestion. Fermentation of food makes it easier for food to be digested.
How to make fermented porridge from dry maize
To make fermented porridge from dry maize, the maize is washed well and mixed with water and left to ferment for 2 – 3 days. During this time, the maize becomes soft, sour and develops a characteristic tangy flavor. The fermented maize is then ground into a paste using a food processor or a strong blender. Traditionally, this process is done by pounding the soaked maize with a pestle and mortar or grinding with a stone to make a paste. The paste is mixed with water then filtered/sieved to remove unrefined residue and remain with the starchy liquid. The starchy liquid is then cooked while stirring vigorously until it becomes thick and creamy. Stirring ensures that the liquid does not form any lumps. Once it becomes thick and creamy, you can adjust the consistency of the porridge by adding water. Alternative you can milk to the porridge. Simmer and cook for about 20 minutes then remove from heat and let it cool before serving. This porridge keeps well without refrigeration for several days. Keep is in a cool place in a container or the traditional gourd to continue the fermentation process.
How to make Kenyan traditional fermented porridge
Equipment
- 1 Food processor
Ingredients
- 2 cups dry maize (corn)
- water
- 1 cup milk optional
- 4 tbsp sugar optional
Instructions
Step one:
- Wash and soak the dry maize in water and leave it for 2 – 3 days to ferment
Step two:
- After soaking the maize, remove it from water and grind into a paste using food processor or blender. If you have grinding stone, you can also use it to grind the maize.
- Add water into the ground paste and mix, then filter using a sieve or cloth to drain through the starchy liquid and catch the course residue.
Step three:
- Put the starchy liquid into a cooking pan/Sufuria and cook on medium high heat while stirring vigorously until it thicken and becomes creamy.
- Add water to a desired consistency and cook on medium low heat for about 20 minutes
- If desired, add milk and sugar to taste then let it cook for another 3-5 minutes then remove from the heat
- Let it cool then put it into a container or the traditional gourd to continue fermenting. It can also be served immediately.
