A fully fortified blended maize millet sorghum flour composite. In many African communities gruel or porridge made from the local cereals is made sour or partially fermented and used as adult and even baby food. This has always been the case for special cases such as expectant mothers, mothers who have recently delivered, recuperating patients, and lactating mothers, children aged between 6 months and 5years, and the elderly.
However, although meant for these special groups the gruel or porridge is normally prepared in enough quantities so as to be consumed by the entire household.

In most circumstances traditional ways of thinning porridge using products which are termed "malted” are used...these products have been used in East Africa for centuries.
Malted flour, termed "kimera" in Kenya and “Kimea” in the United Republic of Tanzania, is usually made by germinating cereal seeds or grains, mainly finger millet or sorghum, drying them for a few days and then pulverizing the dried grains into a powder. When added, even in tiny amounts, to stiff maize or sorghum or millet porridge “kimera” thins the porridge into a more liquid gruel (termed "uji" in East Africa, Ogi in Nigeria and Benin, BogobeKoko and kenkey in Botswana and Ghana, Mawe in Dahomey, Mahewu (magou) in South Africa, Kisra in Sudan, and enjara in Ethiopia ). This makes the food easier for the recuperating patient, the elderly, and the young child to eat, safer because it harbours fewer disease-causing bacteria, perhaps easier to digest, and above all, more energy dense.