I'm a South African Pedi and we love to ferment sorgum (what we call mabele). Fermented mabele is called ting with the emphasis on the "ng" sound. We eat it as a porridge or in as a pap (which is much thicker and stiffer). I love this with loads of sugar and my mom loves eating it with a spicy stew or curry.

First let me say; congratulations on the new addition to your family!! Hearing her beautiful voice and reading your words made me feel so happy for you and your family. Secondly: Thank-you for your amazing recipes and especially for creating time to make these videos for us. Finally.... I got millet flour in the kitchen so am off the start off the fermentation process. 😃

@jikonimagic

8 жыл бұрын

Hi, thank you for the warm wishes, you were among one of the first people to ask after my well being after I disappeared for a while. It makes me feel appreciated, nimeshukru.

Thank you so much and God bless you.

Thank you so much for this. Reminds me so much of my grandmother

Thanks and congratulations on the new addition to your family.

@jikonimagic

8 жыл бұрын

Thank you, I thank God for her each and every day. She is such a blessing.

Congratulations on your new addition:)

@jikonimagic

7 жыл бұрын

Thank you, she is adorable and such a blessing.

Thank you for your videos. I love your channel😊

@jikonimagic

8 жыл бұрын

Thank you

Thankyou soooo much. It was delicious

@jikonimagic

7 жыл бұрын

Fantastic!! Thank you for the feedback, glad you enjoyed it.

Thank u!

@jikonimagic

7 жыл бұрын

You are welcome.

thanks a lot

@jikonimagic

7 жыл бұрын

+Rhoda Muturi You are welcome

Hi jikoni majic Love your cooking , Can you post how to make the real fermented traditional uji the on you grind the flour with With stone if you can pls

@jikonimagic

6 жыл бұрын

That one will be very difficult, I have no idea where to even find that stone... Last I ever saw that was ages ago.

Jiko Magic Your videos are fantastic. I am wondering, can yeast be used to fasten the process of fermentation?

@jikonimagic

7 жыл бұрын

+Josie M I have never tried it out, maybe you could try and tell us. The first batch is the only one that takes long because after that the stock that you set aside to act as the starter will ensure that within a day you'll always have fermented uji ready to cook.

Hi Jikonimagic I believe omena are called Anchovies in english, hope that is helpfull.

@jikonimagic

8 жыл бұрын

Thank you.

@DinewithJane

8 жыл бұрын

You are welcome.

@Hewala

5 жыл бұрын

Dine with Jane Omena are not anchovies, anchovies are very salty from salty waters, omen as are known as Lake Victoria sardines or silver cyprinid. Just a heads up since we are all learning.

@jikonimagic

5 жыл бұрын

Thank you

Thank you for this. Btw, you disappeared for a while. Many of us missed you.

@jikonimagic

5 жыл бұрын

Hi, thank you my dear, I am back. I posted a video recently.

am trying it now its very cold.thanks.

@jikonimagic

7 жыл бұрын

That is a pretty good idea! Enyewe this weather is just calling for it.

Hi @jikonimagic thanks for all the wonderful yummy videos. I have a quick question. if you make a big batch of the fermented mixture, can you store it in the fridge ama it has to be room temperature? coz I imagine room temperature after 3 days will make the mix not good for consumption. Thanks

@jikonimagic

7 жыл бұрын

Hapo enyewe sijui, sijawai fikiria kuiweka zaidi ya siku tatu ama ndani ya fridge. I prepare it as I consume it. I can ask around and find out what becomes of it if left for too long at room temperature. I don't know why, but, the first thing that popped in to my head after I read your question was itakuwa busaa!! 😂

@Paz897

7 жыл бұрын

Jikonimagic Hahahahahaha @ busaa

kikomne ngapi ya millet and how much water?love your cooking,keep it up.

@jikonimagic

7 жыл бұрын

+Kitts Mohamud Actually I don't have a specific ratio for the wimbi and water. A rough estimate would be 3-4 tablespoons to 500ml of water depending on how thick or thin you prefer your uji to be.

Hi Jikoni Magic, thanks for sharing your recipes. You are a true life saver or is it tummy saver 😄two questions 1. If I add too much water to the fermented flour what can I do to rectify the mixer or does it just make the uji thinner? 2. How do you work with the little fermented mixture left for future fermentation. Lots of cheers from down under.

@jikonimagic

7 жыл бұрын

Hi, thanks for stopping by as well. Now to answer your questions; 1. It will just make the uji thinner, no big problem there. You could also try and rectify the situation by mixing a table spoon, or so, of flour in some water and then adding it to your uji as it cooks to thicken it. This will take away some of the sourness because it will be fresh uji so to speak mixing in with the already fermented one. 2. The little fermented uji that's left behind acts as a starter for your next batch of uji. Just add enough water and uji flour as required to it and mix thoroughly. By the following day or even less you'll be having ready fermented uji to cook. The starter helps in speeding up the fermentation process because the yeast is already active.

@xoxomacx2539

7 жыл бұрын

Thanks dear for the quick response. Shall try it and let you know how I go. Thanks a bunch xxx

@jikonimagic

7 жыл бұрын

You are welcome, will be waiting for the outcome once you try it out.

@linvalautorepair

5 жыл бұрын

Gsjbsjns higkjbbks

jikoni magic I have a question. when you add unga to the one ready one in the bottle, do you make uji the following day or you wait for two more days? thanks

@jikonimagic

7 жыл бұрын

I make the uji the same day if I constitute it in the morning or the following day if I happen to have constituted it in the evening. Of course, all this is dependent on the weather conditions. If the weather is like it is right now, cold, then maybe two days for it to ferment properly.

@misskarura2975

6 жыл бұрын

Jikonimagic thank you so much. I love fermented uji but didn’t know how to make it. Will definitely try this.

Apparently not good to use plastic for fermentation as the process causes the toxic elements in the plastic to leach into the food. Best to use glass. Metalic containers not recommended as well.

Where can I find those ingredients in USA please sister imiss that uji so much

@vanniah1

5 жыл бұрын

In the Indian stores. Just write down the names and go to Indian markets or stores. Often they have them ts were I buy mine.

So why ferment the uji? In Uganda, we do not have that step so now am curious but willing to try.

@jikonimagic

7 жыл бұрын

+Tracey Kakembo Hi, glad to hear from my neighbour. This step changes the flavour of the uji completely. It becomes sour and the smell changes as well. There's nothing quite like fermented uji that speaks home and comfort food to me. If you yry it tell me how you like it.

@Its...Linden

7 жыл бұрын

Tracey Kakembo Also helps in gaining probiotics

@traceykakembo7207

7 жыл бұрын

Thanks African Godes that is very useful to know.

@estherwairimu2736

6 жыл бұрын

@Tracey kakembo..we also have different types of porridge.. some porridge we cook without fermenting but i find the fermented one so sweet

Does it matter when water is hot, warm or cold?

@jikonimagic

7 ай бұрын

I’ve seen people start off with cold water before. I’ve not experimented much to know whether it makes a significant difference

Why do you add citric acid when the uji is already fermented? I thought citric acid was the lazy man's alternative to fermentation. I love your videos 😊

@jikonimagic

5 жыл бұрын

Hahaa, I love your comment!!It's very true, it's the lazy way out for most people. Lakini, as you can see I am not that lazy, lol. I add it because I prefer it when my uji has a stronger tangy taste. In fact I also add ukwaju juice to it if I've run out of citric acid or freshly squeezed lemon.

@kint5ugee

5 жыл бұрын

@@jikonimagic ok gotcha 👍😊 and no you're not lazy at all haha.

@cherrycherry624

5 жыл бұрын

@@kint5ugee actually citric acid helps with the taste...tangy..add it in strong tea and honey....mmmmh

@jikonimagic

5 жыл бұрын

Absolutely spot on!!!

is it necessary to ferment??

@jikonimagic

7 жыл бұрын

+Habida Monroê No it's not a must.

@vanniah1

5 жыл бұрын

For it to be fermented yes... otherwise it's just regular uji. The fermentation adds almost that sour taste to it and when u add sugar to taste.....mmmmm heaven

@bellah33

5 жыл бұрын

Also fermented foods are rich in probiotics. Probiotics are good for balancing a healthy state in your gut.

Omena is small fish

could you explain how to start the next batch with the starter?

@jikonimagic

5 жыл бұрын

Hi, thank you for your question. You will simply leave a small amount of the fermented mixture in the container, add water and fresh flour and then cover. Leave it on the counter or a warm place for a day and it will ferment. This part is faster because you already have the microorganisms present. To make a fresh batch of uji, simply follow directions as presented in the video. The best option is to ferment flour that is almost equivalent to the amount of uji you want to prepare. What I mean is this, if you want to cook using a cup of flour, then ferment a cup of flour....

Whether not when

Napenda unavyofanya upishi wako kwa wepesi. Nataraji hata asiye na tumaini kupika au kuandaa vyakula vizuri basi atajaribu. Congrats, the simplicity in your cooking procedures with readily available utensils is really motivating even to cooking novices. By the way, I think omena is called 'bait' and the I couldn't find the right word for the top forming sort of whey and .... in milk treatment.

@jikonimagic

8 жыл бұрын

Ahsante sana sikujua tafsiri sahihi ya omena. You are right, there's no need to over complicate cooking with fancy gadgets.

@normanabumuhammad2144

8 жыл бұрын

+Jikonimagic wow you are magic. Hongera. I am actually hooked up in your channel. trying to see what will be my surprise breakfast for my family.

@jikonimagic

8 жыл бұрын

Thank you

So one does not need to use lukewarm water? To the starter pack?

@jikonimagic

2 жыл бұрын

No, it's not a must, you only need to use room temperature water.

@wangarimbuthia

2 жыл бұрын

@@jikonimagic Thank you

Does uji get you feeling drunk. I'm serious ?. Im learning more about lactic fermented foods

@jikonimagic

5 жыл бұрын

Your comment about being serious had me cracking up!!! No, this uji will not make you drunk. There is another drink known as busaa in Kenya that ferments maize and makes people drunk. It was traditionally brewed for ceremonies, but nowadays people have abused it and the production process isn't so clean. Just google busaa making in Kenya and from there take all the "good / proper" method / information and leave out all the rest.

Hi jikonimagic measurements please. Thanks

@jikonimagic

5 жыл бұрын

Hi, it's difficult to give exact quantities for this recipe because you'll just keep adding flour until the consistency is just right for you.

@misskarura2975

5 жыл бұрын

Thanks you

Ni tamu ata bila sukari na kadhalika...

health benefits of fermented uji?????

@jikonimagic

7 жыл бұрын

+Rhoda Muturi Millet is rich in minerals like potassium, magnesium, etc. Carbohydrates, proteins, dietary fiber... As for pro biotic properties, once you cook it the bacteria are killed.

@sunandthesoil3736

7 жыл бұрын

Jikonimagic Fermanted uji also increases the helps replenish balance in the stomach flora which is usually disturbed by use of antibiotics.

hello sister. i really miss uji wa wimbi. i last drink it 16 years ago when i was in Kenya but now i really really miss it and i don't know where to get it. plz if you know if i can find here in Norway unga wa wimbi tell me. i will appreciate you for the rest of my life

@jikonimagic

7 жыл бұрын

Hi, maybe you could try online. I'm sure you can't miss it there and soon you'll be enjoying your uji wa wimbi.

@rukiibaby1

6 жыл бұрын

Chocolatina Chocolatina Hello. Amazon UK sells a good quality brand from Uganda. It's sold by the supplier Blue Mountain. It has no sand at all and very well packed.

@hisgracesuffient6046

5 жыл бұрын

Check out Indian stores for millet. There must be one somewhere

habari anty jikoni nauliza mbona umeeka 2 days kupika moja kwa moja kuna shida??

@jikonimagic

7 жыл бұрын

+Ally Matambara Ukiupika moja kwa moja uji hautakuwa ume ferment. Kuna ladha maalum ya uchachu ambayo utokana na kuuweka siku mbili ama zaidi. Hakuna shida ukiupika moja kwa moja, utakuwa sawa bado, lakini hautakuwa fermented uji utakuwa fresh uji.

@allymatambara540

7 жыл бұрын

ok..! asante sana hio chachu ndio siipendi basi mm huona wanaeka ndimu .. na ndimu au chachu inaniumiza mishipa mwilini sipatani nayo asante uju wangu utakuwa tu plain thanks madam ,ally kennyan coasterian from saudia arabia

@jikonimagic

7 жыл бұрын

+Ally Matambara Karibu sana dadangu, nimefurahi nimeweza kukuwa wa usaidizi kwako.

@allymatambara540

7 жыл бұрын

hahahha mimi sio dada mimi ni kaka asante sana anty wetu..

@jikonimagic

7 жыл бұрын

Woi!! Hahaaa, niko na rafiki anaitwa Alison na kawaida sisi umuita Ally... Sawa basi, pole, kuwa na siku njema ndugu yangu.

Doesn't all that boiling kill the beneficial bacteria from the fermentation process?

@MistaOscar

6 жыл бұрын

This is how they did it, back in the day.. www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ucuru-wa-mukio-traditional-fermented-porridge/

@jikonimagic

6 жыл бұрын

It's all totally dependent on where you come from. The link you've provided is the way of the Agikuyu and Aembu...

@MistaOscar

6 жыл бұрын

The contentious issue is the killing of the beneficial bacteria from the fermentation. Would you boil yogurt? Or boil the milk then make yogurt?

@jikonimagic

6 жыл бұрын

Let's just drink our uji and enjoy it. Sawa?

@hisgracesuffient6046

5 жыл бұрын

The thing is flour has to cook can't eat it raw.

Any remedy to when the uji is too light..excess boiling water was put in the sufuria in the beginning :-(

@jikonimagic

5 жыл бұрын

Hi, I normally just koroga some flour in water then add it to the uji bit by bit mpaka inashikana venye nataka. Try it uniambie...

hi dear can I use this fermentation method with corn meal?

@jikonimagic

8 жыл бұрын

Yes, absolutely, I actually ferment it once in a while when I run out of my millet and sorghum flours.