How to make Kenyan traditional fermented porridge
Kenyan 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.
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Servings: 4 people
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.
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