The power of passing information from one generation to another has helped preserve the quality of the fermented porridge, prepared by the Agikuyu community in the regions of Mount Kenya. This dish has been consumed for a long time, and its preparation has been integrated into the culture up to the present day.
is one of the many dishes associated with authenticity and cultural and traditional connotations.
In the central regions of Kenya, fermented porridge has gained popularity since ancient times and is often served on occasions such as traditional weddings, bride price payments, childbirth, and other auspicious celebrations, due to its significant nutritional value and as a symbol of respect for the culture. The fermented porridge in the lush slopes of Mount Kenya has not experienced any cultural decline. This delicious dish, once consumed, makes one feel in communion with ancestors and able to understand the language of the gods.
The best part of the porridge lies in the half pumpkin in which it is served and in the fact that mortar and pestle are used in the preparation process, giving us the feeling of being at home. The pumpkin has a quirky and ancient aura, making its use and handling refreshing and exciting. Additionally, it is worth noting that it can be grown in one’s own land, meaning it is eco-friendly and biodegradable. They are used as percussion musical instruments, as aesthetic elements, and for serving traditional foods and drinks. Personally, the times I had to drink fermented porridge,
I appreciated the use of pumpkin more than the porridge itself.
The fact that not many have the gift of preparing it from scratch is an aspect not to be forgotten, due to the culinary chaos that has swept through the food market. The old-fashioned way of preparing indigenous porridge requires patience to achieve the final gastronomic result of the porridge, which is served as if embedded within a calabash pumpkin.
The calabash pumpkin is cultivated from the planting of its seeds in the ground. When the pumpkin is yellow and ripe, it is cut from the tree with a hand saw to avoid damaging it unnecessarily and split in two halves.
Recipe: Preparation of traditional fermented porridge
Ingredients:
Water
Dried corn
A large mortar and pestle
A container
Millet/sorghum flour
Cooking pot
Fire
Clean corn comb
Calabash pumpkin
Preparation:
Measure the product in proportion to the number of people, ensuring that the corn is well dried, ground, and then soaked in water for a night. Immerse the corn in a bucket and let it sit for 24 hours to soften. With clean hands, strain the mixture to eliminate the residues that remain with the water. Make sure that the millet/sorghum is well ground and then mix it with the soaking water.
This blending serves to merge the flavors.
Once the porridge is finished, remove the cooking pot from the heat and let it cool. Then pour it into a pumpkin that is sealed with a clean corn comb and left to ferment for a few days. The fermentation process varies depending on the desired result. The use of the corn comb helps keep the porridge free from any contamination and gives it a natural taste.
To serve:
The porridge is served in a pumpkin
This makes one feel proud and connected to the place where one is. You can add a sweetener like sugar for those with a sweet tooth since the fermented porridge has a naturally sour and spicy flavor. Additionally, you can add condiments like lemon zest to achieve a more intense taste and a more invigorating experience.
It is worth noting that traditional fermented porridge is mainly prepared by women due to the demanding preparation process it requires, outsourcing the key ingredients, the mixing of flours, grinding, and the cooking itself. All of this is possible thanks to the information passed down through generations, which fosters the preservation of a certain culture. Mothers who had just given birth were recommended and served fermented porridge so they could regain their strength due to its high nutritional value. Although women were very involved in the preparation, this dish was enjoyed by everyone: children, youth, men, and the elderly.
Unlike today, porridge was quite popular at the time, as not many people consumed tea. Given that the popularity of porridge can be openly emphasized, it is sad to note that we are facing a possible decline caused by the fact that people forget how to prepare porridge from scratch.
Modern preparation methods have taken away its natural flavor.
In the past, all the ingredients were grown locally.
in the people's farms, from which the sustainability that ensured the availability of grains such as: millet, sorghum, cassava and the use of organic fertilizer, for example cow dung, from which food security derived.
