Introduction to Kimeru uji

 I will introduce myself as Rosemary Gatwiri.

I was born and raised up in a small village called Kabeche – Chogoria in Tharaka Nithi county.

Raised up in a family of boys and the only girl in the family, life was not easy because as they say boys will always be boys and therefore they expected me to do everything they do.

Besides other chores that are considered  for boys I had other duties of making sure food is ready especially over the school holidays and when mom was not around and therefore had to make sure firewood is ready.

Besides cooking I also developed interest on the Meru porridge popularly called uchuru bwa gukia in Kimeru.

This porridge was made from grains like millet, finger millet, sorghum, sweet potatoes etc.

Actually during my growing up every household had the grinding stone 

and a guard(Mpau).

The ingredients were measured and mixed and grinding was done under extreme cleanness.

The final product(porridge) was usually in two forms, Kirurwo and Kithabwo.

For Kirurwo one has to wait for two to three days for fermentation to take place and for Kithambwo one can cook when one wanted to take it.

Due to its high nutrition values this uji was very popular with young mothers, young ones, middle and old people.

Fast forward due to lack of basic input materials this delicacy is becoming less popular day by day.

Also due to urban migration most young girls came to the cities and due to lack of facilities this popular Kimeru uji is slowly getting out of the menu.

No worries though, we at uchuru bwa Kimeru dot com has brought the village to the city and now you can order your uji and enjoy it with friends and family members over the weekend.

Contact:

Rose Gatwiri for you order at 0722 422 513