Red Sorghum Porridge with Banana Toffee

Did you know? Red sorghum is rich in phytochemicals such as polyphenols, anthocyanins, tannins, and flavonoids, which act as antioxidants. 3-deoxyanthocyanidins are exclusively found in sorghum. Sorghum has the highest content of phenolic compounds among cereals, reaching up to 6%. Don’t miss out on this amazing staple in your diet. A grain that is easily overlooked and packed with nutrients.

Recipe Details

4 Servings

Ready In: 60 minutes

Nutritional Information

Energy: 247 kCal

Protein: 6.4 g

Carbohydrates: 57 g

Sugar: 13.4 g

Fat: 1.9 g

Fibre: 5.4 g

Dietary Requirements



Lacto-Ovo Vegetarian

Low GI

Equipment List

Medium pot

Measuring cup

Torro™ pod coffee machine

Serving bowl


  • ½ cup red sorghum
  •  cups Medspresso™ CBD-Infused Rooibos Tea
  • 2 cups water
  • 1 pinch salt
  • 1 Banana
  • 1 tsp Liviana® CBD-Infused Honey
  • 1 ½  cups fresh berries
  • Salt and pepper


  1. In a medium pot add the Medspresso™ CBD-Infused Rooibos Tea to the red sorghum and let it stand overnight. This will shorten the cooking time.
  2. Place the pot with 2 extra cups of water and a pinch of salt onto the stove and simmer over a medium heat for 45 – 60 minutes. The sorghum kernels will soften.
  3. Mash the banana into a small sauce pan with the honey and mix well until combined. Cook over a medium heat for 10 minutes, stirring frequently.
  4. Add the cooked sorghum to a bowl, top with the banana toffee and fresh berries. Serve with plain yoghurt or milk/milk alternative.   

Wilna Eksteen

Registered Dietician

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