Bogobe

Instructions

1. 1 Measure out 250ml of cold water into a mixing bowl and gradually whisk in the sorghum flour until you achieve a smooth, lump-free paste that flows easily from a spoon.
2. 2 Bring the remaining 750ml of water to a rolling boil in a large, heavy-bottomed pot over high heat, then reduce to medium heat before adding the flour paste.
3. 3 Pour the sorghum paste into the boiling water in a slow, steady stream while stirring vigorously with a wooden spoon to prevent any lumps from forming in the porridge.
4. 4 Reduce the heat to low and continue cooking the porridge for fifteen to twenty minutes, stirring frequently to prevent it from sticking to the bottom of the pot and scorching.
5. 5 Stir in the sour milk or buttermilk and salt, then continue cooking on low heat for another ten minutes until the porridge thickens to a smooth, creamy consistency that holds its shape.
6. 6 Taste and adjust the salt, then serve the bogobe hot in deep bowls alongside seswaa, morogo spinach sauce, or any preferred stew, using it to scoop up the accompaniments.