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
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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
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