Food anthropologist, author, chef and commentator Dr Anna Trapido is not a fan of quinoa, as widely touted as it is. When it comes to ancient grains, she much prefers Africa’s own sorghum.
She makes these tasty sorghum flapjacks, the recipe for which was also from the 2016 World Gourmand Cookbook wining book, Eat Ting.
They’re warm, inviting and delicious. Sorghum is a great gluten-free grain alternative. It is a nutritionally dense grain with a higher content of protein, iron and various other vitamins compared to the celebrated quinoa.
Silenced: Covid-19 puts black female representation in restaurants on the back burner
Sorghum Flapjacks (from Eat Ting)
INGREDIENTS
1 ½ cups fine sorghum meal (mabele)
1 teaspoon bicarbonate soda
1 teaspoon brown sugar
1 egg
2 tbs melted butter
1 cup amasi
METHOD:
- Combine all dry ingredients.
- In a separate bowl combine all wet ingredients.
- Add wet into dry and mix well.
- Lightly grease then heat a frying pan to a medium heat.
- Drop tablespoons of mixture into the pan. When one side is golden brown, flip the flapjack and cook the other side – about 2 minutes per side.
- Serve with amasi curds and/or honey or jam. Or indeed anything else you like.
Silenced: Covid-19 puts black female representation in restaurants on the back burner
