|500 ml||maize meal|
|500 ml||coarse sorghum|
|500 ml||water — boiled|
|375 ml||brown sugar — optional|
1 Mix maize meal and sorghum
in a bowl. Add boiling water to
make a paste. Put in a container in
a warm area for 2 days or until it
2 Boil 1 L water in a pot and add
to the paste slowly while stirring
constantly over a low heat for
40 minutes or until thickened. Set
aside to cool.
3 Mix the porridge with cold
water and mix it with your hand
until it’s a drinking consistency.
4 Add sugar (if using) to help the
fermentation process and put in
a dark corner for about two days.
Once fermented, it smells a little
pungent and little bubbles will
appear on the surface.
5 Strain the fermented mixture,
separating the coarse sorghum
from the liquid. The liquid is what
will be enjoyed as umqombothi.