South African recipe for Sorghum Pudding with bananas and peanut butter
1 cup sorghum
1 cup water
2 cups milk (and a little more to add along the way if necessary)
1 tsp vanilla paste or extract
1 tsp ground cinnamon
Pinch of salt
1 Tbsp butter
1 Tbsp maple syrup (or honey or coconut sugar)
2 bananas, halved lengthways
1 Tbsp Peanut Butter
In a pot, add the nutty sorghum. Then add the water, milk, vanilla, cinnamon and salt, and simmer gently, partially covered, for 10–15 minutes. Add extra water or milk as you go, depending on the desired consistency.
Meanwhile, prepare your caramelized bananas by frying them in the butter and honey in a pan over medium heat until golden.
Divide the porridge between warmed bowls, top with banana, a dollop of peanut butter and a scattering of crumbled granola bars if you like.
Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.