Finger Millet Porridge Recipe – Uji wa Wimbi/Uji wa Ulezi

Finger millet is a nutritious grain that is native to East Africa. It is known as wimbi or ulezi in Swahili. It is also commonly cultivated in other parts of Africa and in India where it is known as ragi. Finger millet is loved for both its versatility and nutritional value. It is packed with protein, dietary fiber, B vitamins, and minerals. Its flour is used to prepare a wide range of dishes in different cultures. In East Africa, one major use of finger millet flour is to make porridge – a popular breakfast dish. Try this short and simple recipe for finger millet porridge and you will love the change it will bring to your breakfast routine.

This porridge is known as uji wa wimbi in Kenya and Uganda and as uji wa ulezi in Tanzania. It is one of the most in-demand breakfast items in restaurants including high-end ones in the region. Besides being a breakfast dish, finger millet porridge can be enjoyed at any time of day. It is also one of the most recommended foods for weaning babies off breast milk in many East African countries. I grew up on this dish and I simply love it (learn more about finger millet and other East African staples from this post I wrote on East African cuisine – dishes that define the region). It fills you up and keeps you full for quite a long time.

Where to buy finger millet flour

This flour is readily available in grocery stores in East Africa. In the U.S., you can find millet flour in your local African or Indian stores. It may be labeled differently (wimbi, ulezi, ragi, etc.) depending on what store you visit. Note that there may be a slight variation to the variety that I used which is brown finger millet from Kenya.

One fun fact about millet porridge

If you use a spoon to eat millet porridge and you end up having leftovers in the same cup or bowl you were eating from, the porridge will soon turn watery and no longer usable. This happens because the enzymes in your saliva begin to break down the starch in the porridge right away hence interfering with its consistency.

The ingredients for millet porridge

You will need finger millet flour, water, milk, and sugar for this recipe. You may also include fresh lemon juice.

Finger millet flour: It must be finely ground to produce a smooth and awesome porridge. Coarsely ground flour would not do so well.

Water: you will need to boil some of the water and keep some cold for mixing with the flour.

Milk: Adds both flavor and nutrition to the porridge. You will need fresh dairy milk for this recipe. I use whole milk, but the reduced-fat options would work too. I have never tried the non-dairy milk options with this recipe.

Sugar: This porridge is commonly made as a sweet dish. However, you can choose to leave out sugar if you so wish. The porridge will still be tasty. You can also substitute sugar with honey or any other sweetener of your choice.

Note on the addition of lemon juice: This dish can also be made sweet and sour by adding lemon juice to it. It tastes great! Add two tablespoons of lemon juice to this recipe for the start. If you like it, you can add more next time.  

How to make millet porridge

Step 1: Bring two cups of water to a boil in a deep pot. The water should be bubbling hot before you add the flour mixture so that the porridge sets quickly. This also minimizes the chances of lumps forming as a result of the flour mixture settling at the bottom. The latter usually happens when you add the flour mixture to water that is not hot and you fail to stir consistently.

Step 2: Place the flour in a bowl and add to it the remaining one cup of water. Stir until well combined. Ensure that there are no lumps in the mixture.

Step 3: Add the mixture to the boiling water and stir immediately. Keep stirring until the porridge sets. Consistent stirring also helps prevent lumps from forming. The porridge will start bubbling immediately and may even pop. Reduce the heat to medium-low once it starts bubbling and be careful not to get scalded.

Step 4: Add milk and sugar (and lemon juice if you like) and stir until combined. Reduce the heat to low and let the porridge simmer for 3 minutes.

The porridge is ready to serve. Enjoy it for breakfast or have it during any time of the day. This porridge is great for cold weather.

How to store leftover porridge

Place it in an airtight container and store it in the fridge. I like to use any leftovers within three days to ensure freshness.

Note: This dish is quite quick and easy to make, so I recommend that you make it fresh every time. I like to make just the amount that is enough for one serving because it tastes much better when fresh.

How to reheat leftover porridge

You can reheat leftover porridge on both the stovetop and the microwave.

On the stovetop: Place the porridge in a pot and reheat on medium heat. Stir occasionally using a cooking stick and heat until it is evenly warm or hot. Note that the porridge will appear thicker when cold. No need to add a liquid because it will become lighter on its own as it heats up.

In the microwave: Place the porridge in a cup or a bowl and reheat for one minute. Stir and reheat for another 30 seconds to a minute depending on the amount. Do not heat for too long (over a minute) at a time as it could boil over.

Print The Recipe

Other healthy breakfast ideas to explore

• Vegetarian oatmeal bowl

• Yogurt, granola, and berries

• Chia seed pudding with Greek yogurt