Ugandan Millet and Greens Porridge (Akima/Akuma)
A nutritious and hearty porridge made from millet flour, enriched with the earthy flavors of local greens like amaranth (dodo) or pumpkin leaves. This dish is a staple, often enjoyed for breakfast or as a light meal, providing sustained energy.
🧂 Ingredients
- 1 cup Finger millet flour
- 6 cups Water
- 2 handfuls Fresh greens (e.g., amaranth, pumpkin leaves)(finely chopped)
- 1/2 tsp Salt(or to taste)
- 2 tbsp Sugar or honey(optional, for sweetness)
👨🍳 Instructions
- 1
In a separate bowl, mix the millet flour with 1 cup of cold water to form a smooth paste. Ensure there are no lumps.
💡 Tip: This step helps prevent lumps when adding to boiling water. - 2
In a large pot, bring the remaining 5 cups of water to a rolling boil.
💡 Tip: Use a pot large enough to accommodate the mixture, as it may foam. - 3
Gradually pour the millet flour paste into the boiling water while continuously stirring with a whisk or wooden spoon.
⏱️ 5 minutes💡 Tip: Constant stirring is crucial to achieve a smooth consistency. - 4
Add the chopped greens and salt to the pot. Continue to stir and cook for about 10-15 minutes, or until the greens are wilted and tender, and the porridge has thickened.
⏱️ 15 minutes - 5
If desired, stir in sugar or honey for sweetness. Cook for another 2 minutes.
⏱️ 2 minutes - 6
Serve hot. This porridge can be enjoyed on its own or with a side of stew.
💡 Tip: Allow to cool slightly before serving, especially for children.
💡 Pro Tips
- ✓Ensure you stir constantly to prevent the porridge from sticking to the bottom of the pot or forming lumps.
- ✓The consistency can be adjusted by adding more water if it becomes too thick.
- ✓Other greens like spinach or kale can be substituted if local greens are unavailable.
🔄 Variations
- Add a tablespoon of peanut butter or sesame paste for extra richness and flavor.
- Include a pinch of cinnamon or cardamom for a warm spice note.