Entree: Lesotho – Motoho (Fermented sorghum porridge)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 12 hrs

Total 12 hrs 35 min

Ingredients

- 3 cups (360 g) sorghum flour
- 8 cups (1.9 L) water, divided
- 1 cup (240 ml) fermented sorghum starter or plain yogurt (to jump-start fermentation)
- 2 tbsp (30 g) sugar, or to taste
- 1 tsp (5 g) fine salt, or to taste
- 2 tbsp (28 g) unsalted butter or clarified butter (optional, for finishing)
- 1 cup (240 ml) milk or fermented milk (maas) for thinning/serving (optional)

Instructions

1. In a large heatproof bowl, whisk 1 cup (240 ml) of the water with the sorghum flour until smooth and lump-free to form a thick slurry.
2. Stir in the fermented sorghum starter or plain yogurt until fully incorporated; cover the bowl with a clean cloth and leave at room temperature (68–75°F / 20–24°C) to ferment for 12–24 hours, until it develops a mild sour aroma and slight bubbles.
3. After fermentation, bring 6 cups (1.4 L) of the remaining water to a gentle boil in a heavy saucepan. Gradually whisk in the fermented slurry over medium heat to prevent lumps.
4. Cook, stirring constantly, until the mixture thickens into a smooth porridge, about 10–15 minutes. Reduce heat if it begins to stick; add additional water a few tablespoons at a time to reach the desired consistency (thicker for spooning, thinner for drinking).
5. Stir in sugar and salt to taste. If using, whisk in butter for richness. Simmer 2–3 minutes more to meld flavors.
6. Remove from heat. Serve warm as a thick porridge, or dilute with milk/fermented milk to a drinkable consistency; traditional accompaniments include milk, butter, or a piece of bread.
7. Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of water or milk and stir until smooth.