Ingredients

Method

• 780 g maize meal
• 780 g sorghum (I use King Korn Mtombo)
• 7 litres cold water
• 330 g brown sugar

Method

Ingredients

Day 1

Using a large container or bucket, mix the maize meal and sorghum, then add enough warm water to form a thin paste. Cover and leave in a warm spot overnight.

Day 2

1. Bring 2 litres water to a boil in a large saucepan. Gradually add the fermented paste, stirring constantly. Cook over a low heat for 40 minutes, or until thickened into a runny porridge. Set aside to cool.

2. Add the cooled porridge to the remaining water, stirring vigorously until it reaches drinking consistency. Stir in the sugar, cover and leave to ferment for a day or two.

Day 3

Check the mixture: it should smell pungent and have bubbles on the surface. Strain into a clean container to separate the sorghum from the umqombothi.

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Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Raymond Buitendag