Desserts
Bohobe ba Mabele (Sweet Sorghum Pudding)
Ingredients
- 150 g (1 cup) sorghum meal
- 500 ml (2 cups) milk
- 250 ml (1 cup) water
- 60 g (1/4 cup) sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 tbsp butter
Method
- Whisk the sorghum meal with the water in a bowl to form a smooth, lump-free slurry.
- Heat the milk in the saucepan over medium heat until just steaming, not boiling.
- Pour in the sorghum slurry gradually, whisking constantly to prevent lumps.
- Reduce the heat to low and cook, stirring frequently with a wooden spoon, for 15–18 minutes until thickened to a soft, creamy pudding consistency.
- Stir in the sugar, cinnamon, salt and butter, and cook a further 2 minutes until glossy.
- Spoon into bowls and serve warm, or chill for a firmer, custard-like set.
Introduction: Sorghum, one of the oldest grains cultivated in Lesotho's highlands, is cooked down with milk and a little sugar into a soft, comforting sweet pudding.
Cultural Background: Sorghum, one of the oldest grains cultivated in Lesotho's highlands, is cooked down with milk and a little sugar into a soft, comforting sweet pudding. Traditionally served at the end of a family meal or to celebrate a good harvest, it reflects the enduring importance of sorghum in Basotho agriculture alongside maize.
Tips: Whisking the sorghum meal into a slurry before adding it to hot milk is the key step to avoiding lumps. Stir frequently towards the end of cooking, as the pudding thickens quickly and can catch on the bottom of the pan.
Variations: A handful of raisins stirred in during the last few minutes of cooking adds sweetness and texture. Top with a spoonful of stewed peaches (litapole) for a combined dessert. Already vegetarian; substitute plant-based milk and butter for a fully vegan version.
Storage: Refrigerate up to 3 days in an airtight container; it will set firmer when cold.
Reheating: Warm gently in a saucepan over low heat with a splash of milk to loosen, stirring frequently.
FAQs:
Q: Can I make this dairy-free?
A: Yes, substitute a plant-based milk such as oat or soy milk and a dairy-free butter alternative.
Q: What does sorghum pudding taste like?
A: It has a mild, slightly nutty, earthy flavour similar to a wholesome porridge-style custard.
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