Obushera — Print Recipe — The Culinary Codex

A thick, tangy fermented beverage made from millet flour and sorghum, naturally probiotic and served as a nutritious drink or light meal replacement.

Instructions

1 Mix millet and sorghum flours with two cups of water to form a smooth, thin paste.
2 Bring remaining four cups of water to a boil, then gradually stir in the flour paste while mixing continuously.
3 Cook on medium heat for ten minutes, stirring constantly, until the porridge thickens and bubbles.
4 Remove from heat, let cool to room temperature, then pour into a clay pot or clean container.
5 Cover loosely and let ferment at room temperature for twenty-four to forty-eight hours until tangy.
6 Stir well, strain if desired, sweeten to taste, and serve chilled or at room temperature.

Did You Know?

In western Uganda, offering obushera to a visitor is a sign of deep respect, and refusing it is considered a serious social offense.