Motoho (Fermented Sorghum Porridge)

A tangy, smooth sorghum porridge, traditionally left to ferment overnight.

Ingredients

• 250 g sorghum meal (mabele)
• 1 litre warm water
• 1 tbsp sugar (optional)
• pinch salt

Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.

Method

1. Mix the sorghum meal with half the warm water into a thin paste. Cover and leave in a warm place for 1 to 2 days until it smells pleasantly sour.
2. Boil the rest of the water in a pot.
3. Stir in the fermented mixture and cook on low, stirring often, for 15 to 20 minutes.
4. Add sugar and salt to taste and serve warm.

Cheaper swaps & tips

• Instant sorghum porridge (e.g. Morvite or Maltabella) gives a quick version.

Print recipe