Makes 3 liters serving Cooking: 45 mins
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This sorghum beer prepared African style is made by women who’ve inherited the recipe from previous generations.

By Food24 September 20 2018
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Ingredients (4)

500 ml maize meal
500 ml coarse sorghum
500 ml water — boiled
375 ml brown sugar — optional
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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
smells fermented.

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.

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