Obushera

Preparation

1. Rinse the millet or sorghum grains thoroughly under running water, rubbing gently to remove dust and debris. Place the clean grains in a large pot or basin and cover with 3 cups of water, allowing them to soak for 8-12 hours or overnight at room temperature.
2. After soaking, drain the grains in a colander and spread them on a clean cloth or tray to dry for 2-3 hours in a shaded, well-ventilated area until they are completely dry but not hard. Using a food processor or mortar and pestle, grind the dried grains into flour, working in batches if necessary. The flour should be fine and uniform.
3. Place the ground flour back in a bowl or pot and add 3 cups of fresh water, stirring to combine. Cover with cheesecloth and leave at room temperature for 24-48 hours to ferment, stirring gently once or twice daily until the mixture becomes cloudy and develops a distinctly sour smell.
4. After fermentation, pour the entire obushera mixture (liquid and flour) into a large pot and bring to a boil, stirring constantly. Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until the mixture thickens slightly. Add salt and sugar if using, stirring well. Serve hot in bowls as a thick, sour porridge or breakfast drink.