Kenyan Vegan Uji Porridge Delight with Roasted Cashew Butter and Mango Salsa

Allergens

Cashew (nut allergy)

Ingredients

• 2 cups Uji flour (cornmeal)
• 4 cups water
• 1/2 teaspoon salt
• 1 tablespoon coconut oil
• 1 cup raw cashews, soaked overnight and drained
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 2 ripe mangoes, diced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Instructions

1. In a medium saucepan, combine Uji flour, water, and salt. Cook over medium heat until the porridge thickens, stirring frequently to prevent sticking.
2. Remove from heat and set aside.
3. In a food processor, blend soaked cashews with coconut oil until smooth and creamy, adding ground cinnamon, ginger, and cardamom to create the roasted cashew butter.
4. To make the mango salsa, combine diced mangoes, chopped cilantro, and lime juice in a small bowl.
5. Serve Uji porridge warm, spooning roasted cashew butter over each serving and garnishing with a generous scoop of mango salsa.

Chef’s Insight

To enhance the aromatic experience, use freshly ground spices for the roasted cashew butter. - Experiment with different fruits in the salsa for a unique flavor profile each time.

Notes

For a gluten-free option, ensure the Uji flour is labeled as such.