Basic Mabele Breakfast Poridge

King Korn
Fred Basson
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Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author
Makes

8 Servings

Time

30 min

Difficulty

Easy

Ingredients

Soft Porridge
Starter

Preparation

  1. For the starter; mix water with Mabele meal and leave in a warm area for 2 days to ferment.
  2. To make soft porridge; mix the starter with fine Mabele meal.
  3. Bring water to the boil add salt, gradually whisk in the Mabele mixture, whisking continuously until cooked through, about 15 minutes.
  4. Serve porridge with warm milk and sugar.

Cook's Tip

  1. Make the starter in bulk, so that it is ready for your breakfast porridge or ting. Keep starter in the fridge so that it does not go sour especially in summer. In winter place in a warm area i.e. next to the window.
King Korn
Written by

Fred Basson

Tester

Not real person