Fermented Sorghum Porridge From Scratch | Sorghum Recipe | Made In Benin 🇧🇯 | Back to Basics | 003

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and may have health benefits.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Evaporated milk is more accessible and less expensive.

dates

🥗Healthier: figs

💰Cheaper: raisins

Raisins are often less expensive and still add sweetness.

Start with a basin of water and scoop sorghum grains into a calabash.

Dip the calabash into the basin of water to cover the sorghum grains.

Swirl the grains in the water using the calabash and pour it into the palm of your hand little by little, letting only the grains through.

Repeat the process until all unwanted particles are removed from the grains.

Wash the grains thoroughly in lots of water, rubbing them between the palms of your hands until the water becomes clear.

Place the cleaned grains into a bowl, cover with water, and soak for 24 hours to soften and begin fermentation.

After soaking, wash the grains again and mill them to obtain sorghum flour.

Prepare three separate clean large bowls or buckets half filled with water.

Gradually add the sorghum flour into a cheesecloth and run it in the first bucket of water, then in the second and finally in the third.

Repeat the sieving process until all the sorghum flour is used up, discarding the residue.

Leave the resulting mix to sit and ferment for at least another 24 hours, discarding some of the water forming at the top during fermentation.

To prepare the cocoa, mix the sorghum dough or starch in water to make a cream-like consistency.

Add water to a pot and bring it to a boil.

Once the water begins to boil, take the pot off the heat and add the cream to the hot water, stirring until you obtain sorghum porridge or cocoa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens