Fermentation is an age-old preservation method in Africa—and a rising global trend. Discover two nutrient-packed fermented foods: Uji from Kenya and Akpan from Togo.
Recipes:
Kenyan Uji (Fermented Millet Porridge)
Soak and ferment millet and sorghum grains for 2–3 days.
Blend, sieve, and boil into porridge with sugar and lemon juice or spices.
Togolese Akpan (Fermented Maize Dessert)
Ferment blended maize overnight.
Cook into thick custard and chill. Serve with sweetened milk or condensed milk.
Cultural Insight:
These foods nourish babies, elders, and fasting communities. They also contain natural probiotics and support gut health.
Closing Tip:
Start small. Ferment grains for just 24 hours if you’re new to the process.
