Desserts
Amasaka n’Ubuki (Sorghum Pudding with Honey)
Ingredients
- - 150 g (1 1/4 cups) sorghum flour
- - 700 ml (3 cups) water
- - 200 ml (3/4 cup) whole milk
- - 80 ml (1/4 cup) honey, plus extra to serve
- - 1/2 tsp ground cinnamon
- - 1 pinch salt
Method
- Whisk the sorghum flour into 200 ml of the water until smooth.
- Bring the remaining 500 ml water to a boil in a saucepan.
- Whisk in the sorghum slurry and simmer over low heat, stirring frequently, for 10 minutes until thickened.
- Stir in the milk, honey, cinnamon and salt, and continue simmering for 8-10 minutes, stirring often, until it reaches a thick, pudding-like consistency.
- Spoon into small serving bowls and allow to cool slightly; the pudding will firm up further as it cools.
- Drizzle with extra honey just before serving.
Introduction: A thickened, dessert-style version of the everyday sorghum porridge, this pudding is sweetened generously with local honey and sometimes flavoured with a little milk, served at gatherings as a simple, comforting sweet treat when fresh fruit or imported sugar is scarce.
Cultural Background: A thickened, dessert-style version of the everyday sorghum porridge, this pudding is sweetened generously with local honey and sometimes flavoured with a little milk, served at gatherings as a simple, comforting sweet treat when fresh fruit or imported sugar is scarce.
Tips: Stir frequently in the final stage, as the thickened pudding can catch and stick to the bottom of the pan. For a firmer, sliceable pudding, chill in the refrigerator for at least 2 hours before serving.
Variations: Stir in a handful of chopped roasted peanuts for added crunch and flavour. Vegan version: use coconut milk instead of dairy milk and maple syrup instead of honey. Use coconut milk and maple syrup for a fully vegan version.
Storage: Refrigerate covered for up to 3 days.
Reheating: Best served cold or at room temperature; can be gently warmed with a splash of milk if preferred.
Nutrition: Approx. 230 kcal, 4 g protein, 46 g carbohydrate, 3 g fat per serving (based on 6 servings).
FAQs:
Q: Can I use millet flour instead of sorghum?
A: Yes, millet flour works as a direct substitute with a very similar result.
Q: Is this pudding very sweet?
A: It has a moderate natural sweetness from honey; add more or less honey to suit your taste.