• 250 ml (1 cup) Stiff sorghum porridge
• 10 ml (2 teaspoons) salt
• 500 ml (2 cups) Mince meat
• 1,25 ml (¼ teaspoon) pepper
• 1 onion, finely grated
• 2,5 ml (½ teaspoon) thyme
• 15 ml (1 tablespoon) parsley, chopped

Method

Mix all the ingredients and allow to stand for a half-hour. Pour into rectangular croquettes, dip into whipped egg, roll in bread crumbs and fry in deep oil until a brown colour shows. Serve as breakfast with bacon and eggs or for supper with baked tomato, apple or pineapple slices.

• 250 ml (1 cup) medium stiff sorghum porridge
• 2,5 ml (½ teaspoon) salt
• 250 ml (1 cup) flour
• 1 egg
• 10 ml (2 teaspoons) baking powder

Method

Mix all the ingredients and beat well. Place teaspoonfuls in deep oil. Try to make the puffs as round as possible. Fry for three to five minutes. Drain with suitable paper and roll in cinnamon and sugar. Serve as a desert with tea.

• 65 ml (¼ cup) sorghum meal
• 65 ml (¼ cup) sugar
• 250 ml (1 cup) cold water
• 125 ml (½ cup) syrup
• 5 ml (1 teaspoon) salt
• 15 ml (1 tablespoon) butter
• 750 ml (3 cups) boiled milk
• 5 ml (1 teaspoon) cinnamon
• 1 whipped egg
• 2,5 ml (½ cup) ginger

Method

Mix the meal, salt and cold water, add 500 ml (2 cups) of boiled milk and cook for 10 minutes. Add the rest of the ingredients, bake for a half- hour and add the rest of the milk. Stir well. Bake for two hours in a moderately hot oven. Serve hot or cold.

• 125 ml (½ cup) sorghum meal
• 190 ml (¾ cup) milk
• 2,5 ml (½ cup) sugar
• 250 ml (1 cup) flour
• 5 ml (1 teaspoon) salt
• 10 ml (2 teaspoons) baking powder
• 250 ml (1 cup) boiling water
• 1 whipped egg

Method

Place the sorghum meal, sugar and salt in a bowl and pour the boiling water over these ingredients. Allow the mixture to stand until the sorghum has swollen. Now add the cold milk. As soon as the mixture has cooled, stir the flour, baking powder and egg in. Bake in a greased pan. The crumpets should be small, light brown and well-cooked.

Method

Fry the onion in a pan with the oil. Add the mince and fry until brown. Add the rest of the ingredients and cook for 20 minutes. Place in an oven-proof bowl.

Topping

• 60 ml (4 tablespoons) butter
• 250 ml (1 cup) thin sorghum porridge
• 60 ml (4 tablespoons) flour
• 1 egg yolk
• 3 ml (½ teaspoon) salt
• 1 egg white
• Little black pepper

Method

Melt the butter. Add the flour and the salt to the butter and mix well. Add the sorghum porridge and stir over a low heat until it becomes thick. Stir in the egg yoke and remove from the stove. Whip the egg whites and add to the mixture. Pour the mixture with a spoon over the meat dish. Bake for 30 minutes at 180°C.