Mabele porridge

🌾 This mabele porridge highlights the slightly earthy taste of sorghum.

Ingredients

• 160 g unfermented sorghum flour
• 1 liter water
• 1 g salt, optional

Preparation

Mix the flour in 250 ml of cold water, crushing any small lumps with a whisk.

Bring the remaining 750 ml to a simmer with the optional salt. Slowly incorporate the diluted sorghum while stirring.

Reduce heat and cook for 25 to 30 minutes. Stir regularly to prevent the bottom from sticking. The lid can remain ajar.

Check the texture and taste a cooled spoonful. The flour should no longer leave a raw or powdery sensation. A coarser grind may require more cooking.

Add a little hot water if the porridge becomes too thick before it is cooked. Serve in four bowls.