Motoho (Sour porridge) Recipe

Motoho (Sour porridge) Recipe
As recommended by Nancy B, get assistance from a 'm'e the first time you make this. She estimated all the measurements for the porridge. Also-before getting started get a starter cup of 'tomoso' as a base starter for your motoho.

Mix 3 kg mabele with enough cold water to make a slurry in bucket, stir well. Heat 1-1/2 liters of water to a boil and pour boiling water into the bucket. Stir well and add 'tomoso'. Let sit overnight or several hours. Taste should be sour at this point. Take 'tomoso' out of top liquid (lekoele) and store for next times use in a cool place.
In a large pot, heat about 1 liter of water and pour lekoele off the top of bucket into pot. Heat to boiling.
Pour the remaining contents of the bucket into pot and heat to simmer. The remaining liquid is thicker and is called "hlama". Add water if too thick and simmer for about 5 minutes whilst stirring. Take off heat and pour into a clean bucket, dribble a small amount of cold water on top of bucket. This will help keep 'scum' from forming.