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Prep Time: 5 MIN
Servings: Makes 3 liters
Cooking Time: 45 MIN
  • 500 ml - maize meal
  • 500 ml - coarse sorghum
  • 500 ml - boiling water
  • 375 ml - brown sugar, optional

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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