Bushera

Step 1: Whisk 5 ½ oz gluten-free sorghum flour into 300 ml of 1 ¼ cups water in a bowl until completely smooth.

Step 2: Bring the rest of 5 cups water to the boil in a large, clean pot over a high heat.

Step 3: Pour the flour paste into the boiling water in a thin stream, whisking all the time so no lumps form.

Step 4: Turn the heat to low and simmer, stirring often, until it is a thin, smooth porridge that coats a spoon lightly and no longer tastes of raw flour.

Step 5: Take it off the heat and leave it to cool until just lukewarm, about body temperature.

Step 6: Stir in 2 tbsp gluten-free sprouted sorghum flour, cover with a clean cloth and leave at room temperature for 12–24 hours, until it smells pleasantly sour and tastes tangy but not fizzy or boozy. Check it after 12 hours.

Step 7: Stir well, strain through a fine sieve if you like it smooth, and refrigerate straight away; it keeps for 2–3 days in the fridge. Discard it if it smells off, grows mould or turns fizzy.

Step 8: Just before serving, stir in 4 tbsp sugar to taste and pour into glasses over ice or straight from the fridge.