Thursday, December 6, 2012


At school every day, the kids get a break at 10:30. The kitchen staff is full of sweet ladies who cook a delicious rotation of Tanzanian lunches. Without fail, at 10:30, they take a break from lunch prep to make hot porridge for the kids (and teachers!) to snack on. Tanzanian porridge is called uji ("oo-jee") and it is one of my favorites. It's made of a mixture of maize, peanuts, soybeans, rice, and millet, all ground into flours and then cooked with water or milk. The consistency is like American Cream of Wheat, and with a little sugar, it is a tasty and filling snack! Most Tanzanians eat this for breakfast from infancy to old age.  I look forward to uji mtamu (sweet uji) every day!

1 comment:

  1. Hi Megan,

    I am an assistant editor at Hameray Publishing Group, a publisher of educational children's books located in San diego. I came across this blog while searching for an image of a child eating uji to include in a book called Breakfast Around the World. Your image would be perfect for the book, and I was wondering if you would be interested in having it included. You would, of course, receive photo credit on the copyright page. I didn't see an email address for you on this site, so I'm leaving this in the comments. If you would be open to having your picture used, please contact me either through the Hameray Publishing Facebook page or at tara (dot) rodriquez (at) gmail (dot) com