Cooking like a chef in rural Zimbabwe. Ep3: Caramelized sorghum pudding with papaya and sorghum pops

sorghum

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a nutritious alternative with a similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Soak sorghum in water overnight to soften.

Drain and rinse the soaked sorghum.

Boil sorghum in fresh water until tender, about 30-40 minutes.

Drain excess water and return sorghum to the pot.

Add milk, sugar, vanilla extract, and salt to the pot with sorghum.

Cook over medium heat, stirring occasionally, until thickened, about 10-15 minutes.

Pour the mixture into a baking dish and smooth the top.

Bake in a preheated oven at 350°F until golden, about 25-30 minutes.

While pudding bakes, prepare papaya by peeling and dicing it.

In a skillet, melt butter and add cinnamon and nutmeg.

Add diced papaya to the skillet and sauté until slightly caramelized, about 5-7 minutes.

Remove pudding from the oven and let cool slightly before serving.

Top the pudding with caramelized papaya and sprinkle with sorghum pops.

Drizzle with honey before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens