Motoho (Fermented Sorghum Porridge)

👨‍🍳 Instructions

1. 1

   In a bowl, mix 2 cups of sorghum flour with 2 cups of water to form a smooth paste. This is the base for fermentation.

   💡 Tip: Ensure there are no lumps in the paste.
2. 2

   Cover the bowl and leave the sorghum paste to ferment at room temperature for 24 hours. Stir occasionally.

   💡 Tip: The fermentation develops the characteristic sour flavor. You can use a small amount of this fermented mixture as a starter ('tomoso') for future batches.
3. 3

   After fermentation, pour the remaining 4 cups of water into a pot and bring it to a boil.

4. 4

   Gradually add the fermented sorghum paste to the boiling water, stirring continuously to prevent lumps and ensure it's well combined.

   💡 Tip: Stirring is crucial to achieve a smooth consistency.
5. 5

   Reduce the heat to low and simmer the porridge for about 30 minutes, stirring occasionally to prevent sticking and burning at the bottom of the pot.

   💡 Tip: The consistency can be adjusted by adding more water if a thinner, more drinkable porridge is desired.
6. 6

   Stir in the salt. Taste and add sugar or honey if desired for sweetness.

   💡 Tip: The amount of sugar is a personal preference; some enjoy it plain.
7. 7

   Serve warm as a breakfast dish or allow to cool and serve as a refreshing drink.

💡 Pro Tips

• ✓Sorghum flour can be found in health food stores or specialty markets.
• ✓The fermentation time can be adjusted based on desired sourness.
• ✓Motoho can be stored in the refrigerator for a few days.

🔄 Variations

• Add a pinch of cinnamon or nutmeg for extra flavor.
• Serve with a side of mafi (fermented milk) for a traditional pairing.