Entree: Eswatini – Northern Culinary Region – Emahewu (A mildly sour fermented maize porridge used as a staple porridge or drink)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 12 hrs

Total 12 hrs 15 min

Ingredients

- 2 cups (240 g) fine white maize meal (maize porridge flour)
- 6 cups (1.44 L) water, divided
- 3 tbsp (30 g) sorghum flour or whole-wheat flour as a fermentation starter
- 2 tbsp (25 g) sugar (optional, to feed fermentation and soften sourness)
- 1/4 tsp (1.5 g) salt, or to taste
- 1 tsp (5 ml) lemon or lime juice (optional, to adjust tang after fermentation)

Instructions

1. In a medium saucepan whisk together 1 cup (120 g) maize meal with 1 cup (240 ml) cold water until smooth to make a slurry; set aside.
2. Bring 5 cups (1.2 L) water to a rolling boil. Slowly pour the slurry into the boiling water, whisking constantly to avoid lumps.
3. Reduce heat to low and simmer, stirring frequently, until the porridge thickens and is cooked through, about 8–12 minutes. Remove from heat.
4. Transfer the hot porridge to a clean heatproof bowl and stir in the sugar and salt until dissolved. Cool the porridge to warm (body temperature) — about 30–45 minutes.
5. When warm, whisk in the sorghum or wheat flour starter dissolved in 1/4 cup (60 ml) lukewarm water. Cover the bowl with a clean cloth and leave at room temperature (ideally 75–85°F / 24–29°C) to ferment for 12–24 hours, until it develops a mild sour aroma and light effervescence.
6. After fermentation, refrigerate to slow fermentation. Serve chilled or at room temperature; thin with water or milk to drinking consistency if desired and adjust tang with lemon or lime juice. Emahewu can be eaten on its own, with bread, or alongside savory relishes.