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Sorghum-meal polenta with soup stock in center. Polenta takes a long time to cook, simmering in four to five times its volume of watery liquid for about 45 minutes with near-constant stirring; this is necessary for even gelatinization of the starch. Some alternative cooking techniques have been invented to speed up the process or not require ...
Technically speaking, sorghum is a flowering plant in the grass family. It arrived from Africa and thrived in the warmer, dryer plains climate because it needs less water to grow.
Age-old crop: Sorghum has been cultivated for thousands of years, with sorghum remains first discovered at an archeological site near the Egyptian-Sudanese border dating to 8,000 B.C. Sorghum ...
Give yourself enough time to make the roasted vegetables called for in the recipe—or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare.
A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva pudding: Southern Africa: A sweet pudding of Afrikaner origin, usually served hot with custard or ice-cream. It is made with apricot jam and has a spongy caramelized texture. It is often found on the dessert menu of South African ...
Sorghum porridge: Mabela, a sorghum porridge eaten typically for breakfast in South Africa and Zimbabwe. Maltabella is a brand name for a sorghum porridge manufactured by Bokomo Foods; Tolegi, a sorghum porridge eaten as a midday meal during the summer in New Guinea. Tuwo or ogi, a Nigerian sorghum porridge that may also be made from maize.
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Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 45 minutes Why We Love It: special occasion-worthy, high protein, one pan This polenta pairing fancy, but it’s actually so easy. (Like ...
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