Ingredients

Method

• 180 g ground sorghum meal, plus extra for rolling
• 1 1⁄2 cups warm water
• Woolworths iBhisto relish, for serving
• For the filling:
• 1 T olive oil
• 1 small onion, finely chopped
• 100 g oyster mushrooms, roughly chopped
• a handful fresh thyme
• 1 t cornflour
• 1 T tomato paste
• 1 t seasoning salt
• 6 T vegetable stock

Method

Ingredients

1. Preheat the oven to 200°C. Bring 2 cups water to the boil in a saucepan, then add 120 g sorghum, stirring, making sure there are no lumps. Cover and cook for 5 minutes.

2. Reduce the heat to medium and add the remaining sorghum meal and simmer for 20 minutes, stirring continually. Remove from the heat and allow to cool in a shallow bowl.

3. To make the filling, heat the oil in a pan over medium heat, then add the onion. Cook for 5 minutes, then add the mushrooms, thyme, cornflour, tomato paste and salt. Cover the pan and allow the mushrooms to sweat for 5 minutes.

4. Add the stock and cook until the sauce has thickened and the mushrooms are soft, about 10 minutes. Set aside to cool.

5. Once the sorghum has cooled, spoon a handful of sorghum into the palm of your hand and make a dent in the centre for the filling.

6. Add 1 T filling, then shape into a ball, making sure that the sorghum completely covers the filling. Roll the ball into the sorghum meal to form a coating.

7. Bake the sorghum balls on a greased baking sheet for 15 minutes, then turn and bake for a further 15 minutes or until golden. Serve with the iBhisto sauce.

Find more grain recipes here.

ALSO READ: A Sicilian snack using sorghum for a South African twist

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey