Motogo Wa Ting -fermented millet porridge- Botswana’s traditional delicacy is a everyday Botswana meal for breakfast or with any other meal of the day. Fermented millet porridge should be on top, you will understand why soon. Our millet porridge recipe is tasty and a nutritious meal that will tickle your taste buds and have you learn some patience. If you like sourdough bread, then you’ll certainly love this!
Greetings people of Bostwana. ‘Dumela!’
I love to have breakfast with this yummy dish during cold months. I know millet is birds food but I eat almost like a rabbit so it’s all the same to me.
Fermenting the Millet
Do not be afraid of fermented foods because not all of them smell bad, at least not this fermented millet porridge. Nature balances things out which is why most health professionals advise us to feed our gut with fermented foods regularly, if not daily. On those other days, enjoy the goodness of millet in this sweet plant-based thiakry burkina degue for dessert/ breakfast.
As mentioned earlier, patience is an important virtue here because you need to wait days for the millet to ferment. Be sure to watch the video tutorial to learn this. Once the millet is fermented, preparing this tasty buttery millet porridge takes less than 30 minutes!
Related: Cereals grown in Benin
Right, about the millet porridge… This dish is appropriately sour without being toooo sour. The deliciousness depends on how you dress it up. Along with its rich smooth tasty flavor, millet contains plenty of nutritional benefits.
A while back when I first created it, I added cardamom once but I will not be doing that again. The other time I created it and for some reason, I added nutmeg; although it tasted good, ehhh it is not for me. Try it on yours and comment below if you like nutmeg in your millet porridge.
The reason I will not add any more spices is that the plain taste is better that way. Plus, butter enhances the mildly fermented sour taste and I find it soooo satisfying! Now, this part is just my strange recommendation so take it or leave it. Here it goes, I always eat Motogo Wa Ting with peanut buttered on bread. For me, it adds something hefty to the flavor or maybe I just like to eat! You can also try it with this soft buttery bread.
Either way, you be the judge and let me know if you like it better with or without spices. If you eat it with PB and bread, tell me ooo in the comments.
Recommended Humble Vege Recipes
- 1 cup raw millet
- 1.5 cups of water
- 1.5 TBSP Butter(real butter jor)
- Agave or Honey or Syrup
- Curiosity & Determination😊
- To prepare the fermented millet, pour a cup of raw millet into a clean dish.
- Add in water to completely cover the millet inside the bowl. It is not necessary to wash the raw millet prior.
- Stir it to make sure all the floating millet goes to the bottom.
- Cover the bowl with a clean cloth and leave it on top of your counter overnight. Do not refrigerate it.
- The next morning, drain out the water and replace it with clean water.
- Cover the bowl with a tight lid and leave it on top of your counter for 2 or 4 days. The longer it ferments, the yummy sour taste sets in. I do mine for 3 days.
- After how ever many days you want it to ferment (2 or 4 days) , scoop as much fermented millet as you need into a blender. Or use mortar and pestle to make the paste.
- In your blender, pour in 2 TBSP of water so that it can blend smoothly. Make sure it blends finely. If your blender struggles, add bit more water.
- Place a clean pot on the stove and pour in the finely blended fermented millet. Add in 1/4 cup of water and cook it on low heat for about 10 minutes as you stir with a whisk.
- It will begin to thicken as it cooks. Add in as much water to your preferred consistency and let it cook for 5 more minutes.
- Flavor it with butter (healthy fat) and agave or honey or syrup to suit your taste.
- Enjoy it hot with your bread or as-is 👌👌
The traditional to prepare millet for fermented porridge is first blending the raw millet and then fermenting it.
A whisk is the best tool for stirring to keep it smooth and less lumpy.