Emasi Emabele — Print Recipe — The Culinary Codex

A traditional Swazi dish of thick cultured sour milk mixed with cooked sorghum grain, combining tangy dairy with nutty whole grain for a hearty meal.

Instructions

1 Rinse sorghum grain thoroughly under running water. Soak in cold water for one hour to soften.
2 Drain sorghum and place in a pot with four cups of fresh water. Bring to a boil over high heat.
3 Reduce heat to low, cover, and simmer for forty-five minutes until the sorghum is tender but still has a slight bite.
4 Drain any excess water and let the cooked sorghum cool to room temperature. Transfer to a large serving bowl.
5 Pour thick sour milk generously over the sorghum and stir gently to combine. Serve immediately at room temperature.

Did You Know?

Emasi is so culturally important in Eswatini that it is used in royal ceremonies and is considered a food fit for the king.