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HOW TO PREPARE MOTOHO 

What you need;

Ingredients 

Sorghum meal, fermenting mixing liquid (tomoso), water

Equipment;

A bucket, stirring rod, 2 basins, cooking pot

Motoho often called fermented or sour porridge. It is made from freshly milled sorghum that is combined with warm water and the fermenting mixing liquid (tomoso), it is then left to sit overnight or for several hours until it gets sour as a result of undergoing fermentation process. The next day, the mixture is tasted for sourness or to ensure if it is thoroughly fermented.

Depending on the amount of porridge one intends to prepare, 1 or 2 liters of water is boiled in a pot, and the boiling water can also be mixed with the top mixture often called (lekoele), that is decanted from the mixture that was left to ferment in the bucket. At this point, the sour mixture (hlama) that is usually thicker is then added to the boiling water in the pot. 

Frequently keep on stirring to avoid making some thick clots (liqaka) to form.  Stir until it thickens, usually for about 30 minutes time or an hour. Then cooking can stop and the porridge is now ready to be served, it can be served either warm or cold, and in most cases many people prefer it with some sugar, while some enjoy it as it. It can also be enjoyed usually after having other foods as meals.

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