Emasi Emabele
Sorghum porridge soured with fermented milk.
Ingredients
- 2 cups Sorghum meal
- 5 cups Water
- 2 cups Fermented milk
- 3 tbsp Sugar
- ½ tsp Salt
Method
- Cook the sorghum — Whisk the sorghum meal into boiling salted water and cook 30 minutes until thick.
- Cool — Let it cool to warm — adding cold soured milk to boiling porridge makes it curdle unpleasantly.
- Combine — Stir in the fermented milk until smooth.
- Sweeten — Add sugar to taste.
- Emasi Emabele is ready — Serve in bowls, warm or cold.