Asante Africa Foundation ~ Asante is the Swahili Word for Thank You

Erna's heart is so big that her first instinct must have been to drop parachute loads of supplies to the children of this remote village. But things don't work that way in East Africa, and in its early days Asante Africa Foundation was gently guided by Emmy Moshi's phrase: You are thinking like an American, not an African.

In the end, small steps achieved tremendous goals. A critical need in all villages is, of course, potable water. In addition to drinking, water is used for making porridge, and for watering crops and trees. In the village of Mto wa Mbu, the nearest source was about two miles away, and young female students were often assigned the important task of fetching buckets of water.

Asante Africa Foundation achieved what the villagers could not—despite 15 years of trying. After enlisting the support of the village council, two watering stations were operational at the school in less than a week! This was in spite of vandals who stuffed pipes with plastic bags and tried to sabotage the project for inexplicable reasons. Potable water is now readily available to students, the school kitchen, and parents who live in the village. This eases their daily struggle with food preparation, and time formerly spent retrieving water is now invested in education.

Here's What You'll Need:

1/4 cup millet flour
3/4 cup corn flour
1 cup water
3 cups boiling water

Directions:

• Boil 3 cups of water in a small saucepan


• In a small bowl, mix flours with 1 cup of water


• When water comes to boil, gradually add the moistened flour mixture, then stir


• Lower heat and continue to stir and cook for 5 to 10 minutes


• Add salt, sugar, margarine, butter, cinnamon, and bananas to taste

Uji can be served thinly as a breakfast meal, or thickly as an accompaniment to heavier fare, such as vegetable stews and curries. This recipe will create a thin porridge, with a consistency similar to that of gravy. You can adjust the ingredients to make it thicker.

Commercial sorghum refers to the cultivation and commercial exploitation of species of grasses within the genus Sorghum. The plants are cultivated in warmer climates worldwide. Commercial Sorghum Species are native to tropical and subtropical regions of Africa and Asia, with one species native to Mexico. Sorghum is used for food, fodder, and the production of alcoholic beverages. It is drought tolerant and heat tolerant and is especially important in arid regions. It is an important food crop in Africa, Central America, and South Asia, and is the "fifth most important cereal crop grown in the world." African slaves introduced sorghum into the U.S. in the early 17th century. In arid, less developed regions of the world sorghum is an important food crop especially for subsistence farmers. It is used to make such foods as couscous, sorghum flour, porridge, and molasses.

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Uji Recipes on Bella Online
Uji Recipe by All Things Kenyan
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