Whats difference between Ushuru wa mukio and Ushuro mugagatio? Although I already see some differences. This video is precious as it preserves the original traditional process of fermented uji making. Great video although you should have named the other mixtures even in Kikuyu or any other language and people will translate for you
Thanks for watching, you can use the flour from the posho mill. Actually i will be doing the version for those who don't have access to grinding stones. The ingredients are maize,millet and sorghum
They no longer sell them since the introduction of poshomills. You can only borrow from the elderly people who had it in the past. Thanks for watching 🙏
Thanks for watching. No you don't boil the porridge. You mix the porridge flour on a small sufuria then boil water put it down then add the boiled water to the mix you already made but now in a big sufuria . Mix until you achieve a perfect consistency.
![HOW TO EASILY PREPARE KÎKÛYÛ TRADITIONAL BREW MÛRATÎNA (RATISH) [traditional recipe1]](http://i.ytimg.com/vi/wnUoMo8NdTU/mqdefault.jpg)
![HOW TO EASILY PREPARE KÎKÛYÛ TRADITIONAL BREW MÛRATÎNA (RATISH) [traditional recipe1]](/img/tr.png)
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❤❤❤❤
just reminded me of my grandma n my childhood the best uji ever
Thanks for this wonderful content.
You are very welcome.🙏
This is the video for making traditional porridge without the grinding stone .
th-cam.com/video/D_97to_DhgU/w-d-xo.htmlsi=OwR-ZYUS0BvlQURF
What is the other stuff? And do you rinse the gourd with cold or warm water
@@emgit7474 which one?, you can rinse with warm water.
Great work Chao
.. Kudos... Continue and give us more of such 🇬🇧🇬🇧🇬🇧
Thanks 🙏, am greatly humbled.
I will make more similar content 💪.
Since maize is an imported food . Was it traditionally made from millet or sorghum ?
Here we grow maize locally.
Are you using dry maize?
Yes, they are supposed to be dry.
Whats difference between Ushuru wa mukio and Ushuro mugagatio? Although I already see some differences. This video is precious as it preserves the original traditional process of fermented uji making. Great video although you should have named the other mixtures even in Kikuyu or any other language and people will translate for you
Was looking for this recipe...can someone just grind unga kwa posho mill since we don't have stones. Which ingredients are suitable?
Thanks for watching, you can use the flour from the posho mill. Actually i will be doing the version for those who don't have access to grinding stones.
The ingredients are maize,millet and sorghum
Very good work where can one get the traditional grindind stone
They no longer sell them since the introduction of poshomills. You can only borrow from the elderly people who had it in the past. Thanks for watching 🙏
@@ChaoTheChef thank you
You ferment with cold or hot water @@ChaoTheChef
@@CATHERINEKIIRU-eh6rv hot water pliz
Hey
Thank you so much for uploading this.
My question is: at what point did you boil the porridge: is it before or after fermentation?
Thanks for watching. No you don't boil the porridge.
You mix the porridge flour on a small sufuria then boil water put it down then add the boiled water to the mix you already made but now in a big sufuria . Mix until you achieve a perfect consistency.
This is kimere
@@epicsalon Exactly ✅
Ii ni sour kweli i mean hukuipea days to ferment
within 3 days itakuwa sawa
Maindi imekauka ama ama mbichi
@@CATHERINEKIIRU-eh6rv Dry maize, thanks for watching.
Your mummy tried
@@ngoziukaeje501 Thanks,i am so glad to have her around.🙏
Why his mom speak better English than him! As pure and natural as it can be.
Hopeless you don't know ingredients
th-cam.com/video/D_97to_DhgU/w-d-xo.htmlsi=zWmb5tud90k0OEm7