Serves 1
Directions
- 1Soak millet and spices including ginger, cloves, black pepper and chili for 24 hours to start the fermentation.
- 2Blend soaked ingredients into a paste and divide into 2 equal parts.
- 3Pour boiling water over one half to make a thick slurry.
- 4Allow to cool completely and combine with the uncooked portion.
- 5Mix well, cover and leave for another 24 hours to complete the fermentation.
- 6Sieve to remove the shaft using a muslin or cheesecloth.
- 7Serve chilled over ice.
Ingredients
- millet
- ginger
- cloves
- black pepper
- chili
- water
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