MotohoFermented Sorghum Drink

Name: Motoho (Fermented Sorghum Drink)
Prep time: 12 h
Cook time: 10 min
Total time: 12 h 10 min
Yield: 4
Cuisine: Lesotho
Ingredients: 250 g Sorghum Flour; 250 ml Water (cold); 30 g Plain Yogurt (with live cultures); 1250 ml Water; 30 g White Sugar; 500 ml Low Fat Milk (chilled)

Motoho is a lightly sour sorghum drink or thin porridge prepared in several ways across southern Africa. This short-fermented home version is cooked after fermentation and kept refrigerated.

Prep

12h

Cook

10m

Serves

Estimated

Nutrition

Per serving

312kcal

Calories

10g

Protein

Fat

62g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Slurry

250g
Sorghum Flour
250ml
Water (cold)
30g
Plain Yogurt (with live cultures)

Porridge

1.25l
Water

Serving

30g
White Sugar
500ml
Low Fat Milk (chilled)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Whisk the sorghum flour with the cold water and plain yogurt until completely smooth.
02
Transfer the slurry to a clean container, cover loosely, and leave at room temperature for 8 to 12 hours, until pleasantly tangy. Discard it if you see mold, ropiness, or an unpleasant odor.
03
Bring the water to a simmer, then whisk in the fermented slurry and cook for 8 to 10 minutes, stirring, until thickened and the flour no longer tastes raw.
04
Cool promptly and refrigerate at 4°C (40°F) or below.
05
Whisk until smooth, then stir in the chilled low fat milk and white sugar. Serve cold and keep refrigerated.

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