~113 cal · 3g protein · 26g carbs · 1g fat (estimated, per serving)
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Cup of thin pale sorghum drink
🇱🇸 Maseru
Leting la mabele is a traditional Basotho drink of fermented sorghum, thinner and more drinkable than the porridge motoho. Left to sour just enough for a pleasant tang and sweetened lightly, it is a nourishing, non-alcoholic refreshment sipped throughout the day in Lesotho's highlands.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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3/4 cup sorghum meal (mabele)
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8 cups water
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2 tbsp a little malted sorghum (to ferment)
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1/4 cup sugar, to taste
Instructions
1
Whisk the sorghum meal into 2 cups cold water, then cook into a thin gruel with 6 cups boiling water.
2
Cool to lukewarm and stir in the malted sorghum to begin fermentation.
3
Cover and leave in a warm place about a day until pleasantly tangy.
4
Sweeten to taste, thin to a drinkable consistency, and serve cool.
Basotho highland tradition.
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🌏 While it simmers — know your destination
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Maseru. A mountain-kingdom capital of papa and stew.
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Lesotho. A mountain kingdom of papa and slow-cooked stews.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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