Sorghum Porridge
Sorghum porridge (Mabele porridge or makhaha) - a simple, delicious and gluten-free African indigenous porridge.
Servings: 2
Calories: 670kcal
Ingredients
- 1 cup Fine Sorghum flour
- 3 cups water
- ⅛ tsp sea salt to taste
- 1 tsp brown sugar optional
- 2 tbsp milk (plant milk of your choice if vegan, optional
Instructions
- In a medium-sized bowl, combine sorghum and cold water to make a paste.
- In a medium saucepan, bring 3 cups of water to a boil. Stir in the sorghum mixture quickly with a wooden spoon. Stirring to avoid the formation of lumps
- Reduce the heat and simmer for 10 -15 minutes, stirring occasionally. Serve with milk, fruits, or sugar if desired.
Notes
- Sorghum thickens as it cooks; if it becomes too thick for your taste, add more water.
- This recipe uses fine-milled sorghum grain. Please do not use Sorghum kernels to make this porridge.
- Slurry is key: Always whisk the sorghum flour with cold water first to form a slurry. This prevents lumps when it hits the boiling water.
- Stir often: Sorghum porridge thickens quickly, so stir occasionally while it simmers to avoid sticking to the bottom of the pan.
- Texture control: For thicker porridge, cook a few minutes longer; for thinner porridge, add a splash of water or milk.
- Make it dairy-free: Soy milk, almond milk, or oat milk add creaminess without dairy.
- Storage: Sorghum porridge thickens as it cools. Store leftovers in an airtight container in the fridge for up to 2 days, then reheat with extra water or milk to loosen.