Sefhathabole (Sour porridge)

Recipe from: 3/1/1999 12:00:00 AM
Ingredients 3
Servings 1


Serving Change
  • green mealies
  • water
  • sugar for sprinkling


1. Crush mealies/maize carefully on a traditional stamping block (tjika/kika). Sift, separating piths. Pick out the maize seeds (mashi). 2. Maize seeds can be cooked as samp later. Soak piths in lukewarm water for 24 hours. 3. Drain soaked maize piths from water and grind. (Use grinding stone or pestle and mortar. The former will obviously give you better results) 4. Pour water in which piths were soaked into pot and bring to the boil. 5. Add ground piths. Cook, stirring constantly for about 45 minutes. Serve sprinkled with a little sugar.



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