Uji Power with Nduma & Groundnuts

A creamy, nutty Kenyan breakfast that celebrates strength, culture, and nourishment

Rising steam. Roasted nut aroma. The earthy sweetness of nduma.

This is Uji Power Kenya’s traditional breakfast reimagined. Made from fermented millet, sorghum, and maize flour, enriched with mashed arrowroot and roasted groundnuts, this porridge is more than food. It’s memory, energy, and identity in a bowl.

Ingredients (Serves 3–4)

Flour base:

1 cup millet flour
1 cup sorghum flour
½ cup maize flour

Liquids & add-ins:

5–6 cups water (see ratios below)
1 medium nduma (arrowroot), peeled, cubed, boiled 15–20 minutes, and mashed
½ cup groundnuts (peanuts), dry-roasted and coarsely crushed
½ tsp ground ginger (optional)
½ tsp cinnamon or cardamom (optional)
1 pinch salt
2 tbsp honey or brown sugar (added at the end)
½ cup milk or coconut milk (optional)
1 tsp lemon juice or 1 tbsp fermented milk (optional finishing acid)Optional boosts:
1 tbsp moringa powder, chia, or flaxseed (for nutrition)
1 tbsp butter, ghee, or coconut oil (for richness)

Toasted sesame seeds or crushed peanuts for garnish

Step 1: Fermenting the Uji Base

Combine the flours in a clean bowl.
Add 2–3 cups water to make a smooth, lump-free slurry — pourable but slightly thick.
Ferment safely: cover loosely (not airtight) and rest at room temperature for 24–72 hours, depending on climate.

Ideal temperature: 22–28°C.
Ready when bubbly and pleasantly sour.
Refrigerate once desired tang is reached.
Discard if slimy or with a foul smell.
(Optional) Add 1–2 tbsp plain yogurt to stabilize and accelerate fermentation.

Hydration guide:

For medium-thick porridge, use 1:5 flour-to-water ratio (1 cup total flour → 5 cups total

water). Adjust to 1:4 for thicker or 1:6 for thinner consistency.

Step 2: Cooking the Uji

Bring 3–4 cups of water to a gentle boil.
Whisk in the fermented slurry slowly, stirring continuously to avoid lumps.
Simmer 10–15 minutes, stirring until glossy and smooth.
Add salt halfway through to balance flavor.Now, elevate it with texture and aroma:
Mash the boiled nduma until smooth, then stir it into the uji. It naturally thickens and adds subtle sweetness.
Dry-roast the groundnuts in a pan 3–5 minutes until golden and aromatic. Crush coarsely. Stir half into the uji to infuse warmth and flavor; reserve half for garnish.
Add butter or coconut oil for silky texture and depth.

Step 3: Finishing Touches

Turn off the heat and stir in honey or brown sugar — adding sweetener last preserves flavor and nutrients.
Add spices (ginger, cinnamon, or cardamom) while the porridge is still hot to bloom aroma.
Adjust balance:
A splash of warm milk or coconut milk softens tang.
A dash of lemon juice or fermented milk brightens flat flavors.

Your uji should now be creamy, lightly nutty, and glossy, with the soft comfort of nduma and the crunch of peanuts.

Step 4: Serve & Enjoy

Pour into bowls and top with:

Remaining roasted groundnuts for crunch.
A drizzle of honey or coconut milk for richness.
A sprinkle of toasted sesame seeds or moringa for nutrition.Serve hot with boiled arrowroot slices, ripe banana, or roasted peanuts on the side.

For thicker “uji ya kuzama,” reduce water slightly; for drinkable uji, thin with milk or hot water.

Troubleshooting

Problem Quick Fix

Too thick Add warm water or milk and whisk

Too sour Sweeten with honey or shorten fermentation next time

Too bland Add a pinch of salt or squeeze of lemon

Lumpy Whisk slurry thoroughly before cooking

Gritty Toast flours lightly before fermenting

Storage: Cool, store in fridge up to 2 days. Reheat gently with a splash of milk or water.

Why Uji Power Matters

Uji wa wimbi na nduma has powered Kenyan mornings for generations. Fermentation enriches nutrition, arrowroot adds fiber and slow energy, and roasted groundnuts provide protein and heart-healthy fats. This recipe honors rural kitchens and modern wellness alike — a symbol of Kenya’s balance between tradition and vitality.

It’s not just breakfast; it’s a story of resilience in every sip.