Starters & Light meals

Sorghum breakfast porridge

15 minutes, plus overnight fermenting time
30 minutes

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  • 625 g sorghum
  • 2 cups water
  • milk, for serving
  • sugar, for serving

1. Place 375g sorghum in a plastic container and stir in enough water to form a paste. Seal and allow to ferment overnight.

2. In the morning, bring 2 cups water to a boil in a medium-sized saucepan. Add the fermented mixture and stir quickly using a whisk. Add the remaining sorghum and stir to break up any lumps.

3 Reduce the heat and simmer for 15 minutes, stirring occasionally. Serve with sugar and milk.

Cook's note: This breakfast porridge has been a staple in many South African homes for generations. It’s easy to make and best of all it really fills that tummy for the day.

Find more South Africa recipes here. 

Mogau Seshoene

Recipe by: Mogau Seshoene

Mogau Seshoene, AKA The Lazy Makoti is a cookbook author and TV star.

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