Creamy sorghum

Creamy sorghum

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  • Serves 6
  • Easy
  • wheat and gluten free
  • 1 hour
  • 45 minutes
  • Woolworths Hartenberg Chardonnay

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


  • 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.

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Photograph: Jan Ras
Production: Khanya Mzongwana

Mmabatho Molefe Recipe by: Mmabatho Molefe
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Mmabatho is the head chef and owner of Emazulwini restaurant in Cape Town. She is the winner of the 2022 Eat Out Naked Malt Rising Star Award.

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