Ingredients

Method

• 6 cups boiling water
• 120 g millet
• salt a pinch
• 120 g red sorghum
• 2 T canola oil
• 1 onion, finely chopped
• 2 sticks celery, finely chopped
• 1 lemon, finely zested
• 2 cups baby spinach
For the coriander dressing:
• 50 fresh coriander
• 2 green chillies
• 1 thumb ginger, peeled and chopped
• 1⁄2 t ground cumin
• 1⁄2 t garam masala
• 1⁄2 t chaat masala
• 1 T lemon juice
• 3 T water
• 3 T oil
• 1 T sugar or honey
• sea salt and freshly ground black pepper to taste

Method

Ingredients

1. To make the millet, place the boiling water, salt and millet in a saucepan and cook for 10 minutes, or until the water becomes starchy.

2 Once the water is starchy and the millet is sticking together, rinse under cold water and gently steam with 1⁄2– 3⁄4 cups water for a further 8–10 minutes, or until the millet is cooked. Make sure that you constantly agitate the millet with a fork so that it doesn’t stick together.

3. To make the sorghum, place the remaining boiling water, salt and the sorghum in a saucepan and cook for 15 minutes, or until the water turns a dark brown colour.

4. Rinse under cold water and fill the saucepan with enough cold water to cover the sorghum. Cook for a further 15 minutes, or until the sorghum is soft but still has a bite.

5. Gently cook the onion and celery in the oil until the onions have softened. Place the grains, onion, celery, lemon zest and spinach in a bowl. Season and add the dressing.

6. To make the dressing, blend all the ingredients until a smooth paste forms. If you prefer a runnier consistency, adjust the water and oil and add lemon juice to taste.

Find more South African recipes here. 

Photograph: Jan Ras
Production: Khanya Mzongwana