“These sorghum balls can be made with leftover ting (fermented sorghum) porridge and stuffed with vegetable curry, morogo or spicy beans.” – Mokgadi Itsweng
- 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.
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey