High in fibre, rich in minerals and full of nutrients, age-old ancient grains are given a modern update by Khanya Mzongwana.
coconut and cacao sorghum porridge with macadamia nuts
1 cup coconut milk
A pinch of salt
1 cup mabele (sorghum) meal
2T high-quality raw cacao powder
4T coconut cream, to serve
20g chopped macadamia nuts, to serve
Brown sugar, to serve
Simmer 1 cup water and the coconut milk in a pot with a pinch of salt. Slowly whisk in the mabele, place on a medium heat and cover, stirring until thickened to a porridge texture. Whisk in the cacao, being sure to leave no lumps. To serve, top each bowl with a tablespoon of coconut cream, the chopped nuts and sugar.