By Annette Eastwood


  • 1 cup sorghum meal
  • 1 cup lacto (sour milk)
  • 1 egg
  • Spices of your choice: chilli, cumin, ginger, garlic etc
  • 1 teaspoon salt
  • 1 teaspoon baking powder just before steaming
  • Old tin cans from tomatoes, or teacups
  • Large pot to hold the containers
  • Boiling water


  • Soak sorghum with salt overnight in the lacto.
  • Next day add the spices that have been fried in butter or oil, about a tablespoon-full. If the mixture has a soft dropping consistency you could add a little more lacto if necessary.
  • Add the baking powder and stir.
  • Grease the tins/ cups and put a circle of greased paper on the bottom of each
  • Put half a cup of mixture in each tin
  • Stand these in a large pot of boiling water so that the water level comes half way up the sides
  • Steam for about 20 minutes until firm to the touch.
  • Serve with any relish or salsa, curried beans….anything.

Alternatively, these could be baked as muffins, though a bit dense. They are supposed to be dumplingy, so steaming is better. If you have an old egg poaching pan, this is the best.



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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.