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Tomoso (Lesothan Fermentation Starter)

Tomoso (Lesothan Fermentation Starter) is a traditional Lesothan recipe for how to make a home-made fermentation starter from red sorghum flour. The full recipe is presented here and I hope you enjoy this classic Lesothan version of: Lesothan Fermentation Starter (Tomoso).

prep time

5 minutes

cook time

5 minutes

Total Time:

10 minutes

Additional Time:

(+24 hours fermenting)

Makes:

1 batch

Rating:

Tags : Lesotho Recipes

This is a classic fermentation starter made in Lesotho that is the starter for many fermented dishes, including the staple porridge, mohoto. The method of making tomoso from scratch, as well as how to keep a tomoso starter going are given here. Tomoso is fermented red sorghum flour, which is performed anaerobically (in the absence of oxygen). It is therefore assumed (but not scientifically known) that the fermentation occurs through the action of lactic acid bacteria, especially Lactococcus spp. (see Gadaga et al. Traditional Fermented Foods if Lesotho in Journal of Microbiology, Biotechnology and Food Sciences 2(6):2387-2391).

Ingredients:

6 tbsp red sorghum flour
Water

Method:

Mix the sorghum flour with water so that the water just covers the flour.

Set aside to ferment spontaneously for a day.

Once you get a successful tomoso starter going, just like with sourdough you can maintain that starter.

Take 1 tsp of the starter and mix in to your sorghum flour and water blend. Do this every day to keep the starter going.