Combine sorghum and water in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 20 minutes. When cooking is complete, use a natural release method to depressurize. Press cancel. Drain the sorghum in a fine-mesh strainer and set aside.
* Alternatively: Bring sorghum and water to a boil over high heat. Turn down to a simmer and cook 25-40 minutes until grain is tender. Drain off extra cooking liquid
Combine olive oil, lemon juice, Berbere spice and garlic in a resealable plastic bag. Add the strips from marinade (discard marinade) and thread 2 strips onto each of the skewers. Preheat the broiler to high with a rack in the upper third.
Toss vegetables with oil, salt and pepper in a large bowl. Spread vegetables in an even layer on a baking sheet and top with the beef skewers. Broil for 8 minutes, watching closely, then stir the vegetables and turn the skewers over. Return the vegetables and skewers to the oven and roast for another 5 minutes or until vegetables are brown and tender and beef is cooked to desired doneness.
Meanwhile for the sauce, pulse the cilantro, mint, coconut and jalapeno in a food processor until minced. Add the apple, cumin, lemon juice and salt and pulse to mince. Transfer mixture to a bowl and stir in the yogurt.
To serve, divide cooked sorghum among 6 serving bowls, then top with some of the vegetables and skewers. Serve skewers and vegetables with sauce on the side for dipping.
Banner Image:
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Teaser Image:
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Ingredients:
For the Sorghum
1 ½ cups whole grain sorghum
3 cups water
For the Steak Pieces
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons purchased Berbere spice blend*
4 cloves garlic, minced
1 pound flank steak, cut into thin strips
8 to 10 bamboo skewers
For the Vegetables
2 cups cauliflower florets
2 cups Brussels sprouts, halved if large
2 cups peeled, cubed sweet potato
1 cup cubed sweet red bell pepper
½ of a medium red onion, cut into wedges
2 tablespoons olive oil
salt & pepper to taste
To Serve
½ cup packed fresh cilantro leaves
½ cup packed fresh mint leaves
3 tablespoons sweetened shredded coconut
½ a jalapeno pepper, seeded, chopped
½ cup cored, cubed Granny Smith apple (do not peel)