Creamy sorghum

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There is a lot of butter and crème fraîche in this dish – it’s pure indulgence.

Ingredients

4 cups boiling water
sea salt and freshly ground black pepper, to taste
240 g sorghum
5 T salted butter
3 T canola oil
250 g portabellini mushrooms
½ (or 1 small) large onion, finely chopped
3 cloves garlic, minced
1 t dried thyme
1 bay leaf
1 cup chicken stock
200 g fresh rocket leaves
250 g crème fraîche

Cooking Instructions

1. Place the water in a saucepan, then add salt to taste and the sorghum. Cook for 15–20 minutes, or until the water turns dark brown.

2. Rinse and cook for a further 15 minutes, or until the sorghum is soft but still has a bite. Drain and set aside.
3. Heat 3T butter and 2T canola oil in a large pan. Brown the mushrooms until golden, then season generously with black pepper. 4 Add the remaining butter and oil and sauté the onion, garlic, thyme and bay leaf until the onion is browned and soft.
5. Add the sorghum, mushrooms and chicken stock. Cook for 5–8 minutes and finish with the crème fraîche. Season with salt if necessary and serve with fresh rocket.

Find more South African recipes here.

Photograph: Jan Ras
Production: Khanya Mzongwana