- 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.
Our new Heritage Food magazine is now in stores. Buy it now!