Ma­bele with co­conut cream and peanut but­ter

CityPress - - News -

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.

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