Millet Porridge with Coconut and Dates (Vegan, serves 4)

Series: Reviving Forgotten Staples — Modern Ways to Enjoy Kenya’s Indigenous Grains

Comfort in a Bowl: Uji for the Modern Table

There’s a reason uji — Kenya’s beloved millet porridge has endured across generations. It’s more than breakfast; it’s comfort in a bowl, a quiet moment of warmth that connects families to home and heritage. In this updated version, we pair nutrient-rich millet with creamy coconut milk and naturally sweet dates, turning a humble staple into a modern, plant-based classic.

Warm, slightly grainy millet meets silky coconut and pockets of caramel-like dates. The result is soothing, earthy and deeply satisfying a wholesome balance of nostalgia and nourishment.

Ingredients

1 cup millet grains, rinsed
3 cups water
1 cup canned coconut milk, divided (¾ cup + ¼ cup)
6–8 pitted dates, chopped (or 4 tbsp date paste)
½ tsp fine salt
1 tsp ground cinnamon or cardamom
1 tsp vanilla extract or 1 tsp orange zest (optional)
Toppings: toasted coconut, roasted peanuts or pumpkin seeds, fresh fruit, or chia seeds

Method

Toast for flavor:

Heat a dry saucepan over medium heat. Toast the rinsed millet 2–3 minutes until fragrant and lightly golden, this step deepens the nutty aroma.

Simmer gently:

Add 3 cups of water and ¾ cup of coconut milk. Bring to a simmer, then reduce heat to low and cook, covered, for 20–25 minutes until the millet is soft and most liquid is absorbed. Stir occasionally to prevent sticking.

Prepare date sweetness:

Soak chopped dates in ¼ cup warm water for 5–10 minutes. Mash or blend half into a paste for natural sweetness and reserve the rest for texture.

Finish creamy:

Stir in the remaining ¼ cup coconut milk, mashed date paste, salt, cinnamon, and vanilla or orange zest (if using). Simmer 3–5 minutes, stirring gently, until creamy. Add more water or coconut milk to reach your desired consistency and fold in the chopped soaked dates.

Serve and enjoy:

Spoon into bowls and top with toasted coconut, roasted peanuts or pumpkin seeds, fruit, or chia seeds for texture and extra nutrition.

Quick Improvements for Texture, Flavor and Nutrition

Lightly toast millet before boiling for a deeper nutty aroma.
Start cooking with water and a splash of coconut milk, then finish with the remaining coconut milk for luxurious creaminess.
Blend-soaked dates into a paste to naturally sweeten and thicken.
Add a pinch of salt and a touch of vanilla or orange zest to amplify sweetness.
Stir in sesame paste, peanut butter, or mashed banana for protein and body.
For a smoother texture, partially mash or pulse the porridge before adding the final coconut milk.
Enhance nutrition with toppings like roasted seeds, nuts, or chia/flax for omega-3s.

Substitutions and Dietary Notes

Millet grains: substitute with sorghum, broken millet, or rolled millet for faster cooking.
Coconut milk: canned for richness, carton for a lighter finish; soy or oat milk work too.
Dates: swap for raisins, dried apricots, or mashed banana for natural sweetness.
Sweetener: Honey or maple syrup optional (omit honey to keep vegan).
Gluten-free: naturally gluten-free when made with millet and coconut milk.

Cultural and Nutritional Context

Millet porridge (uji wa wimbi) is a treasured part of Kenyan food culture once a daily breakfast and still a symbol of nourishment and care. Finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) have long sustained communities with their resilience and rich nutritional value. High in fiber, iron, and complex carbohydrates, millet supports slow energy release and digestive health.

This version builds on that heritage, layering in coconut milk’s creaminess and dates’ gentle sweetness to make uji not just nostalgic but nutrient-forward ideal for health-conscious home cooks and those reconnecting with traditional grains.

Serving & Styling Ideas

Morning glow: Top with sliced banana, toasted coconut flakes, and a drizzle of date syrup.
Evening comfort: Add a spoon of peanut butter or cocoa nibs for dessert-style indulgence.
Make-ahead tip: Refrigerate for up to 3 days; reheat with a splash of plant milk to loosen.
10-minute shortcut: Use 1½ cups cooked millet or mixed grains, reheat with coconut milk and dates.