Find your recipes and restaurants here

Sefhathabole (Sour porridge)

Recipe from: 3/1/1999 12:00:00 AM
Ingredients 3
Servings 0


  • 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.


You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.