Sour Porridge Recipe - Food Like Amma Used To Make It

Sour Porridge is a ?gruel? made from fermented maize? ?? typified as a liquidy food without character. While most cereal gruels? ?? in history have often been associated with poverty (by those not consuming it), for the rest it has been a staple source of nourishment from Aztec to Greek and even modern cultures in times of harsh realities. In the South African Indian context this maize gruel was a fundamental source of nourishment for many of our forefathers (Indentured Indians) who once worked the cane fields of present day KwaZulu-Natal.
Not to be confused with traditional African fermented drinks like imbila, incwancwa or mahewu? ?? all of which contain sorghum as the primary fermentation agent? ?? the? South African Indian sour porridge is made solely from fermented maize cooked in hot water. It can be likened to the East Indian drink neeragaram? ?? made from fermented rice, known to serve as a thirst quencher. Perhaps this is the recipe the early Indentured Indians were trying to replicate.
Sour porridge is complimented by sour milk and finely chopped shallots and is best served with vinegar chilies. Apart from nourishment sour porridge is also the key component in ?porridge prayers? conducted by Tamil South Africans during the period July- August. In our home sour porridge was my father?s staple breakfast ? a glass of warm sour porridge, vinegar chilies and Amma?s chutney. In his words an appropriate meal for a man who ?wears heavy boots and an overall to work?.

Sour porridge like most maize based recipes were learnt by Amma only after her marriage to my father. Like most of her recipes she had special utensils? for this recipe a sour porridge container for fermenting the maize and a sour porridge pot.? I detested washing the latter because I never drank sour porridge. I did however cook it on a few occasions for my father?s breakfast when Amma was away. Having seen Amma make sour porridge often enough ? it was simple enough to make.

When making sour porridge the maize should be fermented at least 5 days ? a week prior to cooking the sour porridge.

Sour Porridge Recipe

Recipe by Georgia

Fermentation time: 5 days
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 1.5? liters

Ingredients

• 2 liters water
• 350ml fermented maize
• salt
• 200 ml sour milk
• fresh shallots or chives

Cooking Directions

1. To make the fermented maize? place 2 cups of maize meal? (mealie meal) in a sealable container. Add an equal amount of water. Mix then cover and leave aside for 5 days.
2. Boil the water on medium heat. Add salt. Lower the heat. Add maize ferment. Stir to avoid lumps from forming.
3. Allow to boil on low heat for 15-20minutes. The consistency should not be too thick but weak enough to consume by drinking.
4. Remove from stove. Combine with sour milk. Top with chopped shallots.
5. Sour porridge is best served warm. To reheat simply add water then heat on the stove.

Source: http://www.foodlikeammausedtomakeit.com/2012/07/sour-porridge-recipe.html

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