🇹🇿 Tanzanian Cuisine

Ugali wa Dona

Fermented Millet Porridge

Prep Time 24 hours
Servings 4
Difficulty Easy
Calories 181 kcal

A tangy, fermented porridge made from finger millet flour, traditionally served as a nutritious breakfast or afternoon drink in Tanzania.

Ingredients

Instructions

  1. 1 Mix millet flour with half the water to form a smooth slurry.
  2. 2 Leave to ferment at room temperature for twelve to twenty-four hours until tangy.
  3. 3 Boil remaining water, then gradually stir in the fermented slurry.
  4. 4 Cook over medium heat, stirring constantly for ten minutes until thickened.
  5. 5 Adjust consistency with water for a drinkable or porridge texture.
  6. 6 Sweeten with sugar if desired and serve warm or at room temperature.

Did You Know?

Dona fermentation naturally produces beneficial probiotics, making it one of East Africa's original functional foods.