BOGOBE (STIFF PORRIDGE)

300 g coarsely ground dehulled sorghum meal

30 g starter (sorghum meal fermented in water for 48 hours)

1500 to 1800 ml water

For fermented bogobe (motogo-wa-ting or sing), mix starter with dry sorghum meal. Add 250 to 300 ml lukewarm water and stir to make a slurry. Cover and allow to ferment for 24 hours. Boil 1 500 ml water. Add fermented meal to the boiling water. Stir frequently. Cook for 12 to 15 minutes.

For non-fermented bogobe (mosokwana), boil about 1 litre water. Add about 250 9 sorghum meal to boiling water, stirring frequently. Cook for 20 to 30 minutes.

Notes: Motogo-wa-ting is normally consumed with meat and vegetables in the morning and evening. Mosokwana is generally eaten at lunch with meat and vegetables. Bogobe with medium to coarse texture is preferred. Dark colour of the product resulting from grain pigments is not acceptable.

Serves 4.

country : Botswana

course : side dish

source : internet