Thanks to Orsha Foods for this recipe!

Cooking sorghum as a whole grain makes a delicious, nutritious substitute for rice. This recipe gives you two options for serving whole grain sorghum: with peanut butter (think dovi rice) and with mixed vegetables. Each option serves 2-3 people.

Ingredients

  • 1 cup whole white sorghum grain
  • 3 cups water (plus water for soaking the grain)
  • Salt to taste

Option 1:

4 tablespoons peanut butter

Option 2:

  • 1 medium onion, chopped
  • 3 carrots, chopped
  • 1 medium pepper (green, yellow or red)
  • 2 large tomatoes, chopped
  • Oil for frying

Directions:

  1. Using a standard measuring cup (this can also be a coffee mug, tea cup, or other but just make sure you are consistent in using the same cup when measuring the grain and the water), measure level one cup of the whole sorghum grain. Cover with cold water and soak overnight.
  2. After soaking, drain and rinse the sorghum. Add 3 cups hot water and a quarter teaspoon of salt and bring to a boil.
  3. Let the sorghum boil on high heat for 15 minutes, then reduce to medium heat until the grain is fully cooked (about 30 more minutes). Note: keep a kettle of hot water on hand to add to the cooking sorghum if the cooking liquid starts to get low before it is fully cooked. The cooked sorghum can be enjoyed as it is with your favourite relish, or try one of the following options for even more flavour.

 

Option 1: Peanut butter sorghum

  1. Once the whole grain sorghum is well cooked, add 4 Tbsp of peanut butter and allow to simmer for another 10 minutes on low heat. Serve alongside your favourite relish.

 

Option 2: Vegetable sorghum

  1. In a separate pot, fry the chopped onion, carrots, and pepper in a little bit of oil. Cook the vegetables for about 5 minutes until soft.
  2. To the vegetables, add the soaked and drained sorghum, the chopped tomatoes and 3 cups hot water.
  3. Bring everything to a boil and boil for 15 minutes, then lower the heat to medium until the grain is fully cooked (about 30 more minutes). Note: keep a kettle of hot water on hand to add to the cooking sorghum if the cooking liquid starts to get low before it is fully cooked.
  4. Serve alongside your favourite relish. Also makes a great side dish for grilled meats!
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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.

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