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Friday, 3 June 2016

Cooking Sorghum Porridge

Sorghum has been gaining in popularity for being a gluten free wheat as well as being fibre rich. Today's blog is a very short one in which I show you how to prepare a cheap option of this versatile grain in everyday porridge (pap).


I buy this cheap version of the grain, rather than the prettily packaged versions that cost an arm and a leg and still does the same thing. I poured some onto the lid in the middle to show you how rough this is straight from the package. I pop it into my coffee grinder and in a jiffy I have a finely ground grain, as you can see in the bottle on the left.


I then bring water to the boil, add a little salt and add my ground sorghum. It immediately has the consistency you will end up with. allowing you to experiment with your favorite ratios. I prefer mine slightly runny and work on a ratio of 2 water to one grain or even 3:1. Turn the heat down and let it cook at a low temperature for 2 hours.


My favorite toppings are a combination of milk, butter (or margarine) and honey.


Cheap, easy and healthy. Bon appetit!


Marietjie Uys (Miekie) is a published author. You can buy her books here:You can purchase Designs By Miekie 1 here.
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Jy kan Tuinstories hier koop.
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