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.
2.5 cups cooked sorghum
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
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