Sorghum balls

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Ingredients

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

Cooking Instructions

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