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Mtindi wa Mtama (sorghum yogurt): recipe illustration
Breakfast

Mtindi wa Mtama (sorghum yogurt)

A thick yogurt made with fermented milk and sorghum flour, slightly tangy and sweet. It's a nourishing drink-meal, traditionally eaten at breakfast.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

215 kcal per serving

Protein
9.9 g
Carbohydrates
24 g
Fat
8.7 g
Fiber
0.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the milk in a saucepan over medium heat until it just simmers, without letting it boil.
  2. Mix the sorghum flour with a little cold milk in a bowl to avoid lumps.
  3. Pour this mixture into the hot milk while whisking and let it thicken for 5 minutes over low heat.
  4. Take off the heat, let it cool to about 40 °C, then stir in the sugar, yogurt and cardamom.
  5. Pour into a jar or pot, cover and leave in a warm spot for 6 to 8 hours.
  6. Refrigerate for at least 2 hours before serving, with fruit if you like.

Variations and tips

Version without fermentation. Simply mix the lukewarm mixture with plain yogurt and chill it: the texture will be lighter.

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Original Ecomely recipe.