How to cook motoho
Ingredients
Sorghum
meal 3kg
Tomoso
750ml
Water
Preparation
Mix 3 kg mabele with enough cold water to make
a slurry in bucket, stir well. Heat 1-1/2 liters of water to a boil and pour
boiling water into the bucket. Stir well and add 'tomoso'. Let sit overnight or
several hours. Taste should be sour at this point. Take 'tomoso' out of top
liquid (lekoele) and store for next times use in a cool place.
In
a large pot, heat about 1 liter of water and pour lekoele off the top of bucket
into pot. Heat to boiling. Pour the remaining contents of the bucket into pot
and heat to simmer. The remaining liquid is thicker and is called
"hlama". Add water if too thick and simmer for about 5 minutes whilst
stirring. Take off heat and pour into a clean bucket, dribble a small amount of
cold water on top of bucket. This will help keep 'scum' from forming, then
serve hot or cold.
Please tell me how to do tomoso for motoho I am in Gauteng Kempton Park
ReplyDeleteBuy motoho from the shop, add half into a clean, sterile mason jar. Then add clean water to fill. I'd say half and half for that store motoho and water. Close the jar, airtight. Store for at least 21 days. It'll turn into tomoso.
ReplyDeleteBut you must ensure your store motoho was fermented motoho. Or perhaps you can experiment with these others cos some arent fermented, they just simulated fermentation.
I guess you could also just ask your neighbours for tomoso then give it back after you make your fermented semi-final product (lekoele/hlama) as you retain a sample as per recipe