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Cereals and bread from Kenya
Maize, finger millet, sorghum or cassava flour is mixed with water into a thin slurry and left in a warm place for one to two days to sour. The sour slurry is then cooked into a porridge that is drunk at breakfast, as a snack or as a refreshment.
| Flour (one cereal or a composite) in water30–40 g per 100 ml | [hawaz2025] |
| Water | Warm water (30–35 °C) speeds the fermentation[hawaz2025] |
| Back-slop from a previous batch (optional) | [hawaz2025] |
| Sugar (optional) | Added to the slurry to speed fermentation[hawaz2025] |
| Starter | spontaneous, or back-slopped with previously fermented slurry |
Total time across the recorded steps: 24 h – 2 days
What changes: Cereal or cassava flour is stirred into water to make a thin slurry
Output: raw slurry.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Maize, finger millet, sorghum or cassava flour is mixed with water into a thin slurry and left in a warm place for one to two days to sour. The sour slurry is then cooked into a porridge that is drunk at breakfast, as a snack or as a refreshment. Made in 4 steps over 24 h – 2 days. The longest step, leave the slurry to ferment in a warm place, takes 24 h – 2 days (Hawaz H 2025) and runs at 25–35 °C (Hawaz H 2025). Lactiplantibacillus plantarum and Loigolactobacillus coryniformis and Lactobacilli as the main bacteria, with yeasts that feed them and help break down raffinose and stachyose do most of the fermenting.
| Main step | 24 h – 2 daysReported[hawaz2025] | Leave the slurry to ferment in a warm place |
|---|---|---|
| Temperature | 25–35 °CReported[hawaz2025] | Leave the slurry to ferment in a warm place |
Uji is a liquid porridge, not a flatbread or solid food like injera. Togwa, a related Tanzanian drink, also uses malt flour and is thicker and given more as a weaning food, while uji is more of a breakfast or snack.
Coliforms have been reported in uji from Kenya, Tanzania and Uganda, so clean water, clean pots and good hand hygiene matter during the fermentation. Where uji is made with cassava flour, note that insufficiently processed cassava is a documented cause of cyanide poisoning (EFSA), so use only properly processed flour. EFSA notes that Codex limits cassava flour to 10 mg hydrogen cyanide per kg.
Hazards the sources name: Coliforms reported in uji from Kenya, Tanzania and Uganda.
Every number is labelled with how it is known. How this atlas is made
The Paukwa website says it has long been a custom to bring porridge to people recovering from illness or injury and to mothers who have just given birth, and that fermenting porridge has become an urban practice.
