- 280g - coarse mabele meal
- 375ml - lukewarm water
- 750ml - water
- - Salt to taste
- 120g - maize meal
Batswana are the custodians of this delicious staple. It really is not that difficult to make, it just requires patience!
Mix mabele meal and the lukewarm water together. Place in a plastic container. Seal the container with plastic or a lid and place it in a warm area to ferment for about 3 days.
Pour 3 cups of water into a saucepan and boil, add a pinch of salt.
Mix the maize meal with the fermented mabele, using a fork, stir well to remove any lumps. Gradually add mixture to the boiling water whilst stirring constantly.
Use a whisk for better results. Keep stirring for a few minutes until it begins to thicken slightly.
Cover and simmer on a low heat for 20 minutes, stirring occasionally.
The longer you cook the porridge, the thicker it will become. For a more stiff porridge, use less water. Substitute the maize meal with mielie rice for a coarse texture and different taste.