Sorghum breakfast porridge
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Sorghum breakfast porridge

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

2 cups sorghum
2 cups water

If I could describe my late grandmother with a dish, this would be it. Warm and comforting, wholesome and filling. Exactly how I remember early mornings every June holiday at her house in GaMphahlele. For my cousin and me, one of our favourite memories was waking up to the comforting smells and sounds of her in her kitchen, the air warm from the heat of the coal stove and the reassuring love-in-a-bowl that was this porridge.

Cooking Instructions

  1. Using 1 ½ cups of the sorghum, stir in enough warm water to form a paste. Seal overnight in a plastic container to allow the sorghum to ferment.
  2. In the morning, bring 2 cups of water to a boil in a medium-sized pot and add the fermented mixture. Add the remaining ½ cup of sorghum and stir to break up any lumps. Reduce heat and simmer for 15 minutes, stirring occasionally.
  3. Serve with sugar and milk.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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