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South African recipes

Risotto recipes

Umngqusho risotto

2 1⁄2 hours

Offal recipes

Kreminaatjies

Beef recipes

Bobotie cups

50 minutes

South African

Tripe and ujeqe

3 hours

Offal recipes

Gizzards

40 minutes

Biscuit recipes

Custard cream sandwich biscuits

12 minutes

Maize meal

Isigwaqane (maize and red beans)

30 minutes

Beef recipes

Ting le tshohlo (sorghum fermented pap and pulled beef)

40 minutes

Grain recipes

Umvubo/phuthu (crumbly pap and amasi)

25 minutes

South African

Ushatini

30 minutes

Pork recipes

Ngatha (pork trotters)

2 hours

Breakfast recipes

Sorghum breakfast porridge

30 minutes

Sorghum breakfast porridge

By Mogau Seshoene

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus overnight fermenting time

Cooking Time 30 minutes

Ingredients

625 g sorghum
2 cups water
milk, for serving
sugar, for serving

Method

1. Place 375g sorghum in a plastic container and stir in enough water to form a paste. Seal and allow to ferment overnight.

2. In the morning, bring 2 cups water to a boil in a medium-sized saucepan. Add the fermented mixture and stir quickly using a whisk. Add the remaining sorghum and stir to break up any lumps.

3 Reduce the heat and simmer for 15 minutes, stirring occasionally. Serve with sugar and milk.

Cook's note: This breakfast porridge has been a staple in many South African homes for generations. It’s easy to make and best of all it really fills that tummy for the day.

Find more South Africa recipes here.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Umngqusho risotto

Kreminaatjies

Bobotie cups

Tripe and ujeqe

Gizzards

Custard cream sandwich biscuits

Isigwaqane (maize and red beans)

Ting le tshohlo (sorghum fermented pap and pulled beef)

Umvubo/phuthu (crumbly pap and amasi)

Ushatini

Ngatha (pork trotters)

Sorghum breakfast porridge

Sorghum breakfast porridge

Ingredients

Method