Mabele with coconut cream and peanut butter
1 litre cold water cup fine sorghum meal teaspoon salt cup coconut cream 2 tablespoons peanut butter Place cold water, sorghum meal and salt in a saucepan and whisk over a low heat until a rich, thick porridge forms; about 15 minutes. Remove from the heat. Add coconut cream and peanut butter and mix well. Serve warm. Sorghum is already low-GI, but it is lowered further by the peanut butter and coconut cream.