This drinkable sour porridge is best served chilled as a thirst quencher and a meal all in one. The recipe for mageu features in Johanne 14 by Hope Malau.

Serves: 6


5 litres (20 cups) water
480 g (3 cups) maize meal
65 g (½ cup) cake wheat flour
500 ml (2 cups) store-bought mageu
200 g (1 cup) sugar


1. In a large pot, bring the water to a boil. In a bowl, mix the maize meal with ⅔ cup water and stir to form a thick paste.
2. Pour maize meal mixture into the boiling water while whisking. Turn down the heat to low, cover the pot and simmer for about 15 minutes or until smooth and thick. Allow to cool completely.
3. Remove the hard top layer from the porridge. Stir in cake flour, mageu and sugar. Cover and leave in a warm place for 8 hours to ferment.

Extracted with kind permission from Johanne 14, by Hope Malau, published by Quivertree Publications.


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