Oshikundu-Style Cultured Mahangu Drink
An oshikundu-style cultured grain drink made with cooked mahangu and sorghum and a commercial cultured milk starter. It offers a gently sour flavor without relying on uncontrolled spontaneous fermentation.
Prep
8h 20m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Drink
- 200gMahangu Flour
- 100gSorghum Flour
- 1.5lWater
- 500mlFermented Milk (commercially cultured and refrigerated)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the mahangu flour and sorghum flour with the water until smooth.
- 02
Cook over medium heat, stirring constantly, until the mixture reaches a simmer and lightly thickens.
- 03
Continue cooking until the grain flavors are fully developed, then transfer the mixture to a clean container.
- 04
Cool promptly to room temperature, then whisk in the fermented milk until smooth.
- 05
Refrigerate the drink to 4°C (40°F) before serving. Keep chilled and discard any portion left at room temperature for more than 2 hours.
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