Motoho

It is a well-known Basotho dish made using fermented mix of water and sorghum. It is usually used as a breakfast meal or drank after a meal to feel the stomach or to refresh and be used as a starter.



Motoho

 

Ingredients

Sorghum                        Water

Litomoso

 

How to prepare motoho

 

To make the ‘litomoso’          

Woman griding sorghum

 

 

2 cups of sorghum flour and 3-4 cups of warm to boiling water, mixed into a sealable small bucket or Tupperware container, seal the container and put it in a warm area for between 2 to 5 days. Or preferably put a spoon in the mixture to hurry the fermenting process.

 

 To cook             

When the mixture is well fermented not overly sour depending on the pot to be used then get warm or cold water mixed with the sorghum flour into a 5l bucket and then add the litomoso and stir until well mixed. The litomoso should mix well in the 5l bucket that it should taste soury almost like the litomoso. Boil water in a pot then add the mixture and stir until it has mixed well and about to bubble and close lit and let it bubble for about 20 min and let it cool serve in a soup bowl add sugar and serve chilled.



Motoho and compliments