A thin, soured porridge of corn flour, sorghum flour, or cassava meal — alone or blended — widely eaten in Ghana and Kenya, including as an infant food; also called koko. Uji is prepared by fermenting a cereal slurry with lactic acid bacteria, then cooking it into a smooth, tangy gruel. Fermentation improves safety through acidity, enhances B-vitamin content, and reduces antinutritional factors, making uji a valuable weaning food. However, traditional household fermentation is variable, and thin porridges can be low in energy density; enrichment with legumes or oil and hygienic preparation with safe water are recommended to maximize nutritional benefit for infants.