Marisa
Marisa
Ingredients
sorghum:
water:
yeast:
dough, sorghum:
sorghum:
water:
yeast:
dough, sorghum:
Dish Type: Beverage
Country: Ethiopia
Difficulty: Easy
Cooking Time (minutes): advanced (over night)
Steps
1. Germinate damp grain for 2 days.
2. Sun-dry and mill into a coarse flour (malt).
3. Mix malt with cooked fermented dough, starter, and water.
4. Leave for 4-5 days and serve for breakfast without filtering.
1. Germinate damp grain for 2 days.
2. Sun-dry and mill into a coarse flour (malt).
3. Mix malt with cooked fermented dough, starter, and water.
4. Leave for 4-5 days and serve for breakfast without filtering.
Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome