Mabele ya ting from scratch
2
Easy
30 minutes, plus 2 days’ fermenting time
30 minutes
Emma Nkuzana shows us how to make the ultimate comforting breakfast porridge – from scratch. “I’m not saying fermented is better,” she teases, “but you definitely will!” Now’s the time to slow down and enjoy a simple yet satisfying morning treat.
Ingredients
Method
- 250 g sorghum
- 2 cups lukewarm water
- a pinch of salt
- milk, for serving
- butter, for serving
- sugar, for serving
Method
Ingredients
1. Grind the sorghum In a blender or food processor. I prefer not to grind it too fine, to give the dish a little more texture.
2. Pour the ground sorghum into a glass bowl or jug, add the water and stir. Cover the sorghum mix with a cloth and leave it to ferment in a warm spot, away from direct sunlight, for 2 days.
3. To make the mabele, place 1 cup water, the salt and the fermented sorghum in a saucepan and bring to a gentle simmer. Partially cover the pan with a lid and cook for 20–30 minutes. For a thicker porridge, cook until your desired consistency is reached.
3. Serve with milk, butter and sugar, if desired.
Find more porridge recipes here
Stylist: Emma Nkunzana
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Shavan Rahim
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