It's typical healthy for sick people light in texture called daliya made from whole grains

Fermented brown porridge or "Uji" or Ucuru wa mukio is an authentic Kenyan dish. Lots of people love it, however, some complain that it tastes sour. Here is a recipe that will add a sweet twist to your Uji but still keep it healthy! This may look like a small portion, but it is VERY filling!You can buy fermented porridge in any leading supermarket in Kenya. I purchased mine from Uchumi.

At times when we feel sick or uninterested to have food; we tend to turn towards medicine, whereas a few home remedies might do the trick for a first line defense.

Finger millet is a great source of iron and calcium. With this recipe, we can make kali (ragi ball) that can be eaten with any gravy. We can also make koozh(porridge) by mixing the ball with buttermilk.

One of my friends on mixi taught me how to make brown rice amazake, so I decided to make brown rice amazake with miyako-koji.Basically it ended up being easier than I thought because all I had to do was mix the koji into the porridge.The enzymes will break down at 70℃ or higher, so if you want to preserve them, be sure not to bring it back up to a boil.In Step 1, I referred to miru-san'sfor how to germinate the rice.In Step 4, the real way to make it is to put it in a hot water bath, cover with a cloth and keep warm and uncovered for about 10 hours at 55°C-60°C. However that is a pain in the neck to do, so I just used some disposable chopsticks to make a gap, and left it like that. Recipe by Mikikimiki

This coconut porridge I made, was really nice I enjoyed it so much #SummerChallenge2 #Breakfast #Oats

‘Hey weather! Please make up your mind!’ It’s so cold in the morning and it’s so hot in the afternoon. A lot of people get sick. It’s time to eat some warm porridge to keep us healthy. IG @jenscookingdiary @jenscookdineandtravel

Easy to make and tastes nice!

Great recipe. could add choc chips as an extra