Ingredients

Method

• 200 g whole sorghum
• 6 cups water
• 1 cup milk or plant-based alternative, plus more if necessary
• ¼ t salt
• 1 T honey or maple syrup (optional), plus extra for drizzling
• 30 g slivered almonds, toasted (or raw pistachios)
For the spiced poached pears:
• 2 cups water
• ½ cup orange juice
• 85 g honey or 50 g brown sugar
• 1 stick cinnamon
• 4 whole green cardamom pods, lightly crushed
• 1 whole star anise
• ½ t vanilla extract
• 2 firm ripe pears, peeled, cored and quartered

Method

Ingredients

1. Rinse the sorghum under running water to remove any dust or grit. Place it in a bowl with 3 cups water, cover and chill overnight (8+ hours) to prevent fermentation.

2. Drain and rinse the soaked sorghum, then place in a saucepan with 3 cups fresh water. Bring to a boil, then reduce the heat to a simmer, cover with a lid and cook for 45–60 minutes, stirring occasionally, until tender.

3. Once the sorghum is tender, stir in the milk or plant-based alternative, salt and honey or maple syrup, if using. Simmer for a further 10–15 minutes until creamy. Adjust the consistency with more milk if necessary.

4. Meanwhile, poach the pears. Bring the water, orange juice, honey or sugar, cinnamon stick, cardamom pods, star anise and vanilla extract to a simmer. Add the pears and simmer gently for 15–20 minutes, until the pears are tender but still holding their shape.

5. Spoon the warm sorghum porridge into bowls. Remove the poached pears from the poaching liquid and arrange on top of the porridge. Top with the almonds and a drizzle of honey or maple syrup for extra sweetness.

Find more porridge recipes here

Videographer: Romy Wilson

Food Assistant: Leila Ann