Starters & Light meals

Sorghum balls

4 to 6
Easy
20 minutes
1 hour 20 minutes

“These sorghum balls can be made with leftover ting (fermented sorghum) porridge and stuffed with vegetable curry, morogo or spicy beans.” – Mokgadi Itsweng

Wine/Spirit Pairing
Vinho Verde Portuguese White

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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

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

 

Mokgadi Itsweng

Recipe by: Mokgadi Itsweng

Former food editor of True Love magazine, Mokgadi has worked in the food industry for more than 17 years and is the author of Veggielicious – a collection of plant-forward recipes that’ll encourage even the pickiest eater to eat more veg. She is the Creative Director and head chef for Lotsha Home Foods and a member of The Chef’s Manifesto.

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