Motoho

Ingredients

• 2 cups sorghum meal
• 6 cups water
• 1/4 cup sorghum starter or a spoonful of previous batch (for fermentation)
• Sugar to taste (optional)
• Pinch of salt

Instructions

1. 1Mix a portion of the sorghum meal with warm water and a spoonful of starter or previous fermented batch to inoculate it.
2. 2Cover the mixture loosely and let it ferment at room temperature for 1-2 days until it develops a pleasant sour aroma.
3. 3Bring the remaining water to a boil in a pot.
4. 4Whisk in the remaining sorghum meal, stirring to avoid lumps, and cook for several minutes until slightly thickened.
5. 5Stir the fermented sorghum mixture into the cooked porridge base, combining thoroughly.
6. 6Simmer gently for 10-15 minutes, stirring occasionally, until it reaches a smooth, thin, drinkable porridge consistency.
7. 7Add a pinch of salt and sugar to taste if desired.
8. 8Serve warm or at room temperature as a traditional fermented porridge, often for breakfast.

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