INDIGENOUS AFRICAN FOOD WITH AFRICAN MARMALADE I DECOLONISING THE URBAN FOOD SYSTEM I SOUTH AFRICA

sorghum flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more readily available.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and moisture, while brown sugar is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used in a pinch.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil provides a unique flavor, while canola oil is a budget-friendly alternative.

Preheat the oven to 350°F (175°C).

Grease and flour a cake pan.

In a large bowl, combine sorghum flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together sugar, eggs, and vanilla extract until well combined.

Add milk and vegetable oil to the egg mixture and mix until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Pour in hot water and mix until the batter is smooth and well blended.

Fold in chocolate chips gently into the batter.

Pour the batter into the prepared cake pan.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Spice Level:

Allergens