East African millet porridge with lemon (Uji)

1. Mix the millet flour with 200 ml cold water in a bowl until smooth.

2. Bring the remaining 400 ml water to the boil in a pan.

3. Pour the flour mixture into the boiling water in a thin stream, whisking constantly.

4. Cook over low heat, stirring often, for 8-10 minutes until it thickens into a creamy, drinkable porridge, gradually adding the milk.

5. Remove from the heat, stir in the sugar and lemon juice and sweeten further to taste.

6. Pour into mugs or bowls and serve warm for breakfast with mandazi.

Tip: Uji is the breakfast porridge of Kenya and Tanzania, so thin that it is often drunk from a mug; it is a favourite food for children and those recovering from illness. The traditional version is fermented, which makes it pleasantly sour, and the lemon juice recalls that taste. It can also be made with sorghum or maize flour instead of millet.