Ingredients:
120g (1 cup) red sorghum meal
750ml (3 cups) warm water
50ml (1/5 cup) tomoso starter
Method:
Whisk together the sorghum meal and wate to make a watery slurry. Add the tomoso starter, cover and set aside in a warm place to ferment for 24 hours. In summer, where the temperature typically varies from 25-30°C fermentation takes 24 hours. In winter, the temperatures are much colder, ranging from –6.3°C in the lowlands to 5.1°C in the highlands and typically a towel is wrapped around the sorghum mixture. Fermentation takes 48-72 hours.
Interestingly, the porridge will keep even at 25°C for up to a week. This is the reason that many families will prepare porridge for the whole following week on the weekend. This is also the reason that mohoto is served by street vendors everywhere and has been successfully commercialised.
To prepare the porridge, bring 1.25l (5 cups) water to a boil in a pot and stir in 300ml (1 ¼ cups) of the fermented mixture. Bring to a boil, stirring constantly, and cook for 25 minutes. Divide between serving bowls, allow to cool to room temperature (about 25°C) and serve.
For those who want to know relative quantities, the ratio of sorghum meal to water is 1:3 and the ratio of the starter to the sorghum meal slurry is 1:20.
%20Recipe)
Click on the image, above to submit to Pinterest.