Hello beautiful ones.
Mofokotso (fermented porridge) is made from a traditional grain; mabele (sorghum). It allows for use of either the white mobile or red mobile. Sorghum is an ancient African, relatively drought resistant gluten free grain. Locally, it is grown in Limpopo, Free State, KwaZulu Natal, North West, Northern Cape and Eastern Cape. It contains unsaturated fat, protein, fibre, phosphorus, potassium, calcium and iron.
Incredible fact about sorghum: It has more antioxidants than blueberries and pomegranate.
Matlhabego (Starter Fermented Sorghum):
You need:
1 cup of warm water
1 cup of course or fine mabele (sorghum meal)
Mix mabele (sorghum meal) and the lukewarm water together.
Place in a container.
Seal the container with plastic or a lid and place it in a warm area to ferment for about 3 days.
Mofokotso (soft porridge):
You need:
3 cups of water
1 cup of matlhabego (fermented sorghum)
Pour 3 cups of water into a saucepan and boil, mix matlhabego and reduce the heat to ensure that the water is just simmering.
Gradually stir to form a thin paste without lumps.
The porridge will slowly form and it will gently bubble.
Once porridge has formed, cover and simmer on a low heat for 15 minutes, stirring occasionally.
When mofokotso is ready there will be a gentle resistance against the spoon.
The longer you cook the porridge, the thicker it will become.
Serve with milk, nuts and/or honey.
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