Uji wa Ngano


5 cups milk
2 cups coconut milk
1 and a half sugar
Ground cardamom
3 tbsp flour
3 cups boiled wheat


In a pot, pour the milk, coconut milk, sugar, ground cardamom and cook.
In a bowl mix the flour and

3/4 or 1 cup of water.
Once the milk comes to a boil add the flour mixture and stir to avoid any lumps. The Uji will start getting thick.
Cook for a few minutes then add the cooked wheat.
Continue cooking and stirring until the uji is well cooked.
Cook it on low heat so the uji doesn’t stick to the pot.
Check to see if the uji is thick enough, if it’s not, you can add more (flour and water) mixture.
Taste for sugar.
Remove the uji from the stove when everything is well mixed and the uji is thick enough for you.
Serve hot.



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