motoho

Motoho is a thin, sour porridge made from sorghum in Lesotho. Its flowing consistency also makes it a beverage. A 2013 study drawing on interviews with cooks in Roma describes the use of red sorghum, which gives the finished porridge a brownish colour. Sorghum meal is mixed with warm water and a starter called tomoso, then left to ferment. The fermented mixture is boiled and cooled before serving.^[1]

Tomoso can be made from a small mixture of sorghum flour and water allowed to ferment, or taken from a previous successful batch. The interviewed cooks described preparing motoho for their families, serving it to visitors and making it for funerals or family feasts. Some also prepared it for sale.^[1]