Basic Umqombothi - African Beer
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.
- Mix half the King Korn Mtombo with the maize meal in a bowl. Add 2 liters of boiling water and stir until you have a smooth paste.
- Set aside to cool, cover with a lid and set aside in a warm place over night to begin fermenting.
- Pour 4 liters of the remaining water into a large pot. Bring to a boil, remove from heat and work in the soured mixture, stirring constantly.
- Place back on the heat, cook, stirring constantly, until boiling.
- Continue cooking mixture for 60 minutes, until thick, remove from heat and set aside to cool, transfer into a large plastic bucket.
- Add 6 liters of the remaining cold water, mix in the remaining King Korn Mtombo and the brown sugar. Cover with a lid and set aside for between 2 and 3 days to ferment.
- Pass beer through a very fine meshed sieve. Using your hand or a large wooden spoon, press the beer mixture through the sieve, to achieve a smooth liquid.
- Set aside to settle for 30 minutes before serving.
- If you don’t have a mesh sieve use a double layer of muslin.
- On the second day, add 2 liters of store-bought sorghum beer to assist with the fermentation.