Uji

Preparation

1. Mix the sorghum or millet flour with 1.5 cups of water in a large bowl, stirring until smooth and lump-free. If using fermented grain starter, stir it into the flour mixture to aid fermentation. Cover with cheesecloth and leave at room temperature for 24-48 hours, stirring gently once or twice daily until the mixture develops a sour smell and slightly tangy taste.
2. After fermentation is complete, bring 3 cups of water to a boil in a large pot. Slowly pour the fermented flour mixture into the boiling water while stirring constantly to prevent lumps from forming. Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until the uji thickens and becomes creamy.
3. Add the salt and sugar if using, stirring well to combine. If using butter or ghee, add it now and stir until melted and incorporated. The finished uji should be thick and creamy, similar to oatmeal in consistency but slightly thinner, and should coat a spoon when lifted from the pot.
4. Pour the hot uji into bowls and serve immediately while still warm and steaming. The fermentation process is essential to uji's distinctive tangy flavor and improved digestibility.