AN­CES­TRAL EAT­ING GOES GLAM

CityPress - - News -

plate of finely ground ma­bele por­ridge is the ul­ti­mate com­fort cui­sine after a long and dif­fi­cult year, but add co­conut cream and peanut but­ter and it is sud­denly su­per­sexy too. Add melted but­ter and amasi for a fab­u­lous flap­jack bat­ter.

Whole­grain sorghum is usu­ally used for beer, but it can be cooked like rice and served hot or cold to great ef­fect. A sum­mer salad of whole­grain sorghum with cubes of tart green ap­ple and crunchy macadamia nuts will add glam­our to any yule­tide ta­ble. Add a sprin­kling of

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