Roadside Breakfast · Fermented Millet Porridge
Uji
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It's drunk hot from a cup, not eaten with a spoon, even though it's made from the same fermented grain flour as a thick porridge.
Uji is a smooth, pourable porridge made from millet, sorghum, or maize flour, traditionally left to ferment slightly for a gentle sour tang. Street vendors ladle it into enamel cups from big flasks at roadside stalls across Kenya, usually served alongside mandazi.
Why it's made this way: Its low cost and simple ingredients made it one of Kenya's most democratic breakfasts, eaten by schoolchildren and workers alike on their way out the door.
More from Kenya
Part of World of Street Food — 690 dishes from 118 countries.
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