Before maize and wheat became staples, sorghum was the original source of starch for traditional meals in southern Africa. It’s usually fermented and cooked into a soft porridge or turned into traditional beer. Over the years I’ve experimented and tried other ways of turning it into various contemporary dishes.
This story is from the September 2020 edition of Woolworths TASTE.
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This story is from the September 2020 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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