Sekhuru

Sekhuru is a traditional Zimbabwean dish made from fermented millet or sorghum, similar to porridge or a thick, sour dough. It involves fermenting the grains to develop a tangy flavor and a slightly sour aroma, which can then be cooked into a nutritious, filling meal. Sekhuru is often consumed as a staple food during breakfast or as a side dish, valued for its probiotic qualities and cultural significance in Zimbabwean cuisine. Its preparation highlights fermentation's role in enhancing flavor, preserving the grains, and contributing to nutritional benefits.