- 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.