Fermented Vhuswa – Fermented Corn Porridge


Rating: 3.50 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:






Instructions:

Soak the fine cornmeal in lukewarm water and ferment for 2 days with the lid closed.

Pour boiling water into a saucepan and add half of the cornmeal water.

Allow the water to boil and add the cornmeal paste.

Gently bubble while stirring until the mixture thickens.

Boil the paste quietly for another 10 min with the lid closed. Add the separate-fine cornmeal in small amounts at a time, stirring extensively to avoid lumps.

Put the lid on and simmer on low for another 15 min, stirring in between.

Tip:

Fine cornmeal is also often sold in Africa as “super cornmeal” as opposed to coarse cornmeal or possibly corn semolina. Extra-fine refined corn flour, which resembles wheat flour, is also sold there as “No. 1” corn flour.

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