Page 106 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Sorghum porridge
INGREDIENTS
250ml water plus 80ml for mixing 80g ground sorghum
Salt to taste
This porridge brings back memories of Aunt Violet Mqwebu, whom I mainly saw at family events as she lived in eMndeni, Soweto. It was her speciality at family gatherings.
INSTRUCTIONS
In a small saucepan, bring the water to the boil.
In a bowl, stir the sorghum with 80ml water until it forms a paste.
Reduce the heat of the water to a simmer, and add the mixture, stirring for 5 minutes until it thickens. Add salt to taste. Continue to simmer for 20 minutes and serve in bowls.
SERVES 2 COOKING TIME 30 MINS
104 MY DAD’S RECIPES [ chapter five ]