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.