Akima/Akuma
Ugandan Millet and Beans Porridge
A nutritious and filling porridge made from millet flour and beans, a staple breakfast or light meal in many parts of Uganda, particularly among the Iteso people.
🧂 Ingredients
- 1 cup Finger millet flour
- 0.5 cup Cooked beans(mashed or pureed (e.g., black beans, kidney beans))
- 5 cups Water
- 0.5 tsp Salt(or to taste)
- 2 tbsp Sugar or honey(optional, to taste)
- 0.5 cup Milk or sour milk(optional, for serving)
👨🍳 Instructions
- 1
In a small bowl, mix the finger millet flour with 1 cup of cold water to form a smooth paste. Ensure there are no lumps.
💡 Tip: Using cold water prevents lumps from forming when added to hot liquid. - 2
In a medium saucepan, bring the remaining 4 cups of water to a boil.
⏱️ 5 minutes - 3
Gradually whisk the millet flour paste into the boiling water. Stir continuously to prevent sticking and lumps.
💡 Tip: A whisk is helpful for achieving a smooth consistency. - 4
Add the mashed or pureed cooked beans to the saucepan. Stir well to incorporate.
- 5
Reduce the heat to low and simmer the porridge, stirring frequently, for about 15-20 minutes, or until it reaches your desired thickness.
⏱️ 20 minutes💡 Tip: Stirring is crucial to prevent burning and ensure even cooking. - 6
Stir in salt to taste. If desired, add sugar or honey for sweetness.
- 7
Serve hot. Optionally, stir in milk or sour milk before serving.
💡 Tip: This porridge is often enjoyed with a side of greens or stew.
💡 Pro Tips
- ✓You can pre-cook and mash the beans a day in advance.
- ✓For a smoother porridge, sift the millet flour before mixing.
- ✓Adjust the amount of water to achieve your preferred porridge consistency.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cinnamon or nutmeg for extra flavor.
- Use different types of beans or lentils.