Page 120 - Through the eyes of an African chef
P. 120
THROUGH THE EYES OF AN AFRICAN CHEF
Amahewu drink
INGREDIENTS
1kg maize meal
2l of water plus 200ml Pinch of salt
Sugar to taste (optional)
INSTRUCTIONS
In a large bowl, soak maize meal in 2l of water and leave overnight.
In a deep saucepan, boil 200ml water then stir in the soaked maize meal and cook on a low heat to a soft porridge consistency, while stirring constantly with a wooden spoon. Season with salt.
When cooked, cool completely before pouring into a sealable container. Keep in a warm place to ferment over 24 hours.
TO SERVE
Amahewu can be chilled and served in a glass. Adding sugar to taste is optional.
SERVES 6–10 SOAK OVERNIGHT FERMENT 24 HRS COOKING TIME 15–20 MINS
118 PRESERVES AND FERMENTED bEVERAGES [ chapter eight ]
