Porridge
Motoho
Lesotho
A thin, sour fermented sorghum porridge made by soaking sorghum meal overnight with a starter culture (tomoso), then cooking to a smooth consistency. Eaten as a thick porridge or thinned into a drink, it is a daily breakfast and weaning food in Lesotho.
Original eatfuls sticker artwork
What it is
A closer look at Motoho.
A thin, sour fermented sorghum porridge made by soaking sorghum meal overnight with a starter culture (tomoso), then cooking to a smooth consistency. Eaten as a thick porridge or thinned into a drink, it is a daily breakfast and weaning food in Lesotho.
What to look for
Know it when you find it.
Look for a pale, lightly grainy porridge with a clean tangy smell; the sourness comes from natural fermentation, not added vinegar, and it is served warm or at room temperature.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Motoho.
Names around the table
One food, more than one name.
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