Sour Soft Porridge - Isidudu Esimuncu
There are many ways to make to make the porridge, from my late grandmother’s method, which was to ferment maize meal for several days. To my mother’s method, which is to use tartaric acid. And finally, to my method, where I use apple cider vinegar for the sour taste.
Equipment
- 1 Pot Get here: https://shop.andiswaskitchen.com/product/pots/
- 1 Bowl Get here: https://shop.andiswaskitchen.com/product/bowls/
- 1 Whisk
- 1 Wooden Spoon
Ingredients
- 60 g Maize Meal
- 450 ml Water extra 120ml to add when needed
- 4 Teaspoons Apple Cider Vinegar
- Pinch of Himalayan Pink Salt
To Serve
- Butter
- Sugar
Instructions
- Place a large pot on medium-high heat, bring 450ml water to boil. Add salt.
- Add the maize meal to boiling and salted water (450ml water). Then vigorously stir using a whisk, until there’s smooth consistency and no lumps.
- Then switch to a wooden spoon.
- Cover the pot with a lid, and cook the porridge on low heat. Occasionally stir while you cook the porridge for 15 to 20 minutes.
- After 5 to 10 minutes of cooking, add apple cider vinegar, stir and continue to cook.
- Add extra water as needed, anytime when you stir and the porridge is too thick.
- Ladle into a bowl, add sugar and butter for taste, enjoy.