Uji Power: Traditional Drink Gaining Popularity in Kenya’s Restaurants (Vibanda)
In Kenya’s eateries, it’s not uncommon to spot men and women in elegant suits savoring a unique porridge known as Uji Power as early as 7am. Many restaurants operators in the country serving this potent drink have garnered a loyal following akin to a cultural phenomenon.
The drinking ritual unfolds openly, adding to its traditional charm, despite being served in artificial calabashes.
“I have been enjoying Uji Power since 2022. Once you start, you can’t stop,” says John, a resident in Kibera slum in Nairobi. ” love it so much”, he adds, smiling and sipping the Uji Power, giving his tongue a rollercoaster ride.
A well-shaken calabash of this traditional drink fetches Sh50, making it an affordable choice for many.
Another woman who runs DOTS Restaurant in Kibera slum notes the drink’s growing appeal among health-conscious individuals: “Most of our customers have health conditions that prevent them from consuming sugary sodas. Uji Power is a healthier alternative.”
Preparing the drink requires skill and a blend of ingredients such as arrowroots, groundnuts or peanut butter, milk, sweet potatoes, cassava, pumpkin seed powder, honey or sugar, and milk. Each preparer adds their unique touch, resulting in variations in taste.
According to many Kenyans, the demand for the drink reflects a broader trend of economic challenges impacting nutrition and well-being among Nairobi residents. Many office workers, unable to afford meals during lunch breaks, opt for the drink as a nutritious substitute.
Despite economic hardships highlighted in the Nairobi County Smart Survey Report 2020, which cited food insecurity and malnutrition concerns, Uji Power remains a comforting staple for many in Kenya’s vibanda, offering both sustenance and a taste of tradition.