Millet porridge

Ogi Uji - Fermented Millet Porridge

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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.




  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 milled 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. 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.


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