How to Make Sorghum Porridge

Hey you!
If you're into indigenous food, this Botswana staple should really get you going! Sorghum is already really nutritious, but after just two days of fermentation, it's just that much more amazing! Give this easy peasy traditional recipe a try :)
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[@2020Decoder]

Thank you for sharing - the probiotic benefits are lost when heating though. Bacteria found in fermented yoghurt, for example, survive up to about 40 degrees c - similar with honey. All heating kills bacteria, good and bad.
So you would have to ferment (for digestible benefits), then cook, cool, then re-ferment for probiotic benefits to be present, and eat as a cold or slightly warm porridge 🙂

[@Dan13Speed]

Thank you for showing us how to ferment this. In Kenya we have fermented sorghum as a product packaged and sold in the supermarket. I add honey as a sweetener. This is a super food.

[@Kem_BW]

I love your voice Nomhle...Love it!...Great Channel

[@SuperDelishFoodBlog]

Miss Understood thank you!🥰🥰🥰

[@AubreyPeacock21son]

You mean Bogobe Jwa TING! You should put the Setswana names in your video titles (suggestion) but otherwise, you're skilling up, great video!

[@SuperDelishFoodBlog]

Aubrey Peacock haha will definitely do!!🙌🏾🙏🏾

[@katrussell6819]

What is the difference between red and white sorghum? I could only find red in my local shop.

[@Mary-mi4rg]

I made some this morning, I gotta say mine kinda smells and tastes like puke did I do something wrong during the fermentation process? 🤔

[@orange3414]

Yummmm

[@virginiabarnum6558]

Is it the fridge to ferment or in room temperature?

[@gaonemokgethi1466]

😍😍😍

[@Sbannmarie]

I bought it from Bobs Red Mill.

[@big6521]

How much fresh sorghum? You didn't say.

[@popcopone5172]

eye ball that mf

[@hasanyTbk]

Thanks pleeeze don't siing