Cooking My Grandmother's Ndebele Sorghum Recipes

maize meal

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa offers a gluten-free option while cornmeal is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, and margarine is typically less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free alternative that adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is cost-effective.

Boil water in a large pot over medium heat.

Add salt and sugar to the boiling water.

Gradually stir in maize meal, mixing continuously to avoid lumps.

Reduce heat to low and cover, cooking for 20-30 minutes until thickened.

In a separate pan, melt butter over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add chopped tomatoes and peppers, cooking until softened, about 3-4 minutes.

Stir in spinach and cook until wilted, about 2 minutes.

Combine the vegetable mixture with the cooked maize meal, mixing well.

Serve hot, optionally topped with cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens