Millet porridge

Ogi or Uji is a fermented millet porridge that is healthy and nutritious, particularly for babies and children

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5 from 2 reviews

Fermented millet porridge is a traditional breakfast in Asia, Africa and Russia. Fermenting millet improves the digestibility of the grain and increases the nutritional value.


Units Scale
  • 1 cup of millet
  • 5 1/2 cups of water (divided, chlorine-free)
  • 1 Tbsp culture (optional, see section above for details)


  1. Soak the millet in 2 cups of water for 24 hours. This will soften the millet and start the fermentation process.
  2. Drain the water from the millet, then grind it into a smooth paste.
  3. Mix the millet paste with 1 cup of water and put it in a glass bowl or jar for fermenting. You can add 1 Tbsp of culture at this point, but it isn’t required (see the section above for details). Cover with a tea towel and leave the millet to ferment in a warm location for 2-3 days. Stir at least once a day. After a few days, it will bubble and start to smell sour.
  4. To cook fermented millet porridge, scrape the millet paste and fermentation liquid into a pot. Mix with an additional 2 1/2 cups of water. Slowly bring to a simmer and cook for 15-20 minutes, stirring frequently. It will be very soft and creamy, with an almost gel-like consistency, when finished.


  • Use a food processor or blender to grind your millet.
  • Ogi is traditionally quite soupy, if you want it thicker, more like cream of wheat, then reduce the cooking liquid by 1/2 cup.
  • Millet porridge is perfect for all your favorite porridge toppings. Serve it with fresh or dried fruit or jam. 
  • Leftover ogi can also be added as a thickener for soups and stews.