Main Meals

Mabele ya ting from scratch

2
Easy
30 minutes, plus 2 days’ fermenting time
30 minutes

Emma Nkuzana shows us how to make the ultimate comforting breakfast porridge – from scratch. “I’m not saying fermented is better,” she teases, “but you definitely will!” Now’s the time to slow down and enjoy a simple yet satisfying morning treat.

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Ingredients

Method
  • 250 g sorghum
  • 2 cups lukewarm water 
  • a pinch of salt 
  • milk, for serving 
  • butter, for serving
  • sugar, for serving

Method

Ingredients

1. Grind the sorghum In a blender or food processor. I prefer not to grind it too fine, to give the dish a little more texture.

2. Pour the ground sorghum into a glass bowl or jug, add the water and stir. Cover the sorghum mix with a cloth and leave it to ferment in a warm spot, away from direct sunlight, for 2 days.

3. To make the mabele, place 1 cup water, the salt and the fermented sorghum in a saucepan and bring to a gentle simmer. Partially cover the pan with a lid and cook for 20–30 minutes. For a thicker porridge, cook until your desired consistency is reached.

3. Serve with milk, butter and sugar, if desired.

Find more porridge recipes here

Stylist: Emma Nkunzana
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Shavan Rahim

Emma Nkunzana

Recipe by: Emma Nkunzana

Emma Nkunzana is a food stylist based in Cape Town. When she's not cooking or styling recipes, she can also be found kite surfing.

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