A classic South African breakfast with a modern twist. A healthy and filling sorghum porridge, that is sweet and sour and of course super simple to make.
Happy Heritage Day South Africa! To celebrate this historic day, I thought it would be fitting to make a classic South African breakfast. I used a fresh, tasty and delicious topping to change this classic to a modern slick breakfast.
Sorghum sour porridge
Preparation time: 15 minutes
Cooking time: 30 minutes
1 cup/250ml coarse sorghum ½ cup/ 125ml fine sorghum 8 cups/2L warm water 2 cup/500ml cold water Salt to taste
1. Boil 8 cups of water in a large pot and add salt. Using a whisk, mix Sorghum with 2 cups of water, make sure to mix well so that there are no lumps in the porridge. 2. Slowly add the sorghum mixture to the boiling water, whilst whisking reliably. Whisk the porridge for a few minutes until it begins to thicken slightly. 3. Slightly cover the pot with a lid. Make sure not to cover the pot completely as the porridge can spill over. Cook for 30 minutes over a low heat, whisk occasionally. For a thicker porridge add less water or cook for longer. 4. To make the porridge sour add lemon or vinegar, sprinkle sugar on top, stir well and enjoy.
Why not try…
Freezing serving portions of the porridge, this makes for great meal prep.
Best enjoy with…
To serve the porridge, mix in 1T/15ml sweetener of choice. With the juice of 1/2 a lemon as well as sliced apple, blueberries, mango or strawberries. For even extra freshness chop up fresh mint leaves and stir into the porridge and enjoy.
NUTRITION per Serving without toppings and stir ins
calories 118| cabs26 g | fat 1g | protein 4g