Botswana Sweet Sorghum Porridge (Ting le Tlhako)
A nutritious and subtly sweet porridge made from sorghum flour, often enjoyed for breakfast or as a light meal. It can be served plain or with a touch of sweetness from honey or sugar.
🧂 Ingredients
- 1 cup Sorghum flour
- 4 cups Water
- 0.5 teaspoon Salt
- 2 tablespoons Sugar or Honey(or to taste)
- 0.5 cup Milk(optional, for creaminess)
👨🍳 Instructions
- 1
In a medium saucepan, whisk together the sorghum flour and 1 cup of water until a smooth paste forms. This prevents lumps.
💡 Tip: Ensure there are no lumps before proceeding. - 2
Gradually whisk in the remaining 3 cups of water and the salt.
💡 Tip: Whisking continuously as you add liquid helps maintain smoothness. - 3
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly.
- 4
Reduce the heat to low and continue to cook, stirring frequently, for about 15-20 minutes, or until the porridge has thickened to your desired consistency.
💡 Tip: The porridge will thicken as it cooks. If it becomes too thick, add a little more water. - 5
Stir in the sugar or honey and optional milk. Cook for another 1-2 minutes until heated through.
- 6
Serve hot. This porridge can be enjoyed on its own or with a side of fruit or nuts.
💡 Tip: Allow to cool slightly before serving to avoid burns.
💡 Pro Tips
- ✓Sorghum flour can have a slightly gritty texture; cooking it thoroughly and stirring well helps to achieve a smoother consistency.
- ✓For a richer flavor, you can toast the sorghum flour lightly in a dry pan before making the paste.
- ✓This porridge is versatile and can be a base for other flavors. Consider adding a pinch of cinnamon or nutmeg.
🔄 Variations
- Add dried fruits like raisins or chopped dates during the last 5 minutes of cooking.
- Serve with a dollop of yogurt or a drizzle of condensed milk for a sweeter treat.
- For a savory version, omit the sugar/honey and serve with a side of stew or relish.