Motoho
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The Tale of Motoho
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Motoho is a traditional fermented sorghum porridge or drink from Lesotho, made by fermenting ground sorghum, a preservation and flavor-building technique found throughout Southern Africa's grain-based food cultures. It's valued both as a nourishing drink and a probiotic-rich traditional food, often given to children and the unwell.
Ingredients
Scale:· 4 servings
- 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
- 1Mix a portion of the sorghum meal with warm water and a spoonful of starter or previous fermented batch to inoculate it.
- 2Cover the mixture loosely and let it ferment at room temperature for 1-2 days until it develops a pleasant sour aroma.
- 3Bring the remaining water to a boil in a pot.
- 4Whisk in the remaining sorghum meal, stirring to avoid lumps, and cook for several minutes until slightly thickened.
- 5Stir the fermented sorghum mixture into the cooked porridge base, combining thoroughly.
- 6Simmer gently for 10-15 minutes, stirring occasionally, until it reaches a smooth, thin, drinkable porridge consistency.
- 7Add a pinch of salt and sugar to taste if desired.
- 8Serve warm or at room temperature as a traditional fermented porridge, often for breakfast.
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