👨‍🍳 作り方

1. 1

   In a bowl, mix the sorghum flour with 2 cups of water to form a smooth paste. If using Tomoso, stir it in now.

   💡 プロのコツ: Ensure there are no lumps in the sorghum paste.
2. 2

   Cover the bowl and let the mixture ferment in a warm place for 24 hours. Stir occasionally.

   💡 プロのコツ: The longer it ferments, the tangier it will become.
3. 3

   After fermentation, bring the remaining 6 cups of water to a boil in a large pot.

4. 4

   Gradually add the fermented sorghum mixture to the boiling water, stirring continuously to prevent lumps.

   💡 プロのコツ: Stirring is crucial to achieve a smooth consistency.
5. 5

   Reduce the heat to low, cover the pot, and simmer for about 30 minutes, stirring occasionally, until the porridge thickens.

6. 6

   Stir in the salt. Taste and add sugar if desired.