Sorghum, a staple whole grain across many African countries, has been cherished for centuries as a versatile and resilient cereal grain native to the continent. It thrives in Africa’s climate and features prominently in traditional dishes, including porridge, beer and fermented flatbreads like Sudanese kisra and stews like ugali before the Portuguese introduced maize. Another classic dish, motoho, is a South African fermented sorghum porridge typically topped with butter and sugar.
Today, we’ve taken a modern, non-fermented spin on this traditional grain, creating a sweet and satisfying porridge infused with peanut butter, honey, cinnamon, and a touch of blueberry syrup.
1 cup uncooked sorghum (makes 2.5 cups cooked)
1 tablespoon peanut butter
2 teaspoons honey
1 teaspoon sugar
1/2 teaspoon cinnamon
1/3 cup almond milk
1/2 tablespoon blueberry syrup
1/3 cup granola cluster with dried cranberries
Optional: Top with Apple or Bananas slicesÂ
Cooking Sorghum:
Prepare Porridge:
An Oldways recipe and photo, courtesy of Sarah Anderson
Danni says: Uhmmm … just wondering… lol
Ingredients:
“2.5 cups sorghum”
… .. …
Cooking…:
“Stir in 1 cup of sorghum.”
What to do with the other 1.5 cups of the grain? 🙂
I can think of a few things, off the top of my head, but I’ve never used sorghum before. The above recipe sounds like my favourite porridge, and much like my horses, I do love my oats! hahaha
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