8
Ingredients
- 300 g maize flour
- 2.5 l drinking water
- 20 g food-grade dried munkoyo roots
- 60 g sugar, optional
Method
- 01 Use only munkoyo roots sold for food by a reliable source; do not forage or identify wild roots yourself.
- 02 Loosen the flour in 500 ml cold water. Boil the rest, add the mixture and cook 15 to 20 minutes, stirring.
- 03 Transfer to a perfectly clean vessel and cool to room temperature.
- 04 Rinse the roots briefly, split them and place in the porridge. Cover with a clean cloth and ferment 12 to 24 hours in a mild place.
- 05 Remove the roots, strain, sweeten if desired, then refrigerate. Drink cold within two days and discard if the smell is off or mold appears.
Grain, fermentation time and sugar vary by household; this home version favors a short ferment and strict hygiene.
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