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.
Ingredients
- ½ cup red sorghum
- 1½ cups rooibos tea
- 2 cups water
- 1 pinch salt
- 1 Banana
- 1 tsp Liviana® Honey
- 1 ½ cups fresh berries
- Salt and pepper
Method
- In a medium pot add the rooibos tea to the red sorghum and let it stand overnight. This will shorten the cooking time.
- 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.
- 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.
- 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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