Recipe · Finxa
Sorghum tabbouleh
"I started The Sorghum Agenda to convince everyone they need this indigenous grain in their life. This is my take on a much-loved Mediterranean classic — good on its own as a salad." — Zandile Finxa
Ingredients
Mabele-a-ting
2 cups fermented sorghum starter
4 cups water
1 tsp salt
Garden Vegetables
1 small pumpkin, cut into wedges
2 bunches spring onions
2 tbsp sunflower oil, salt
Herb Dressing
1 cup soft herbs, 1 lemon
3 tbsp sunflower oil, 1 tsp honey
Method
Bring the water to a gentle simmer. Whisk in the fermented sorghum starter and salt.
Cook slowly, stirring often, until thick, smooth, and fully cooked.
Roast the pumpkin until tender and caramelised. Char the spring onions in a hot pan.
Blend or finely chop the herbs with lemon, oil, honey, and salt.
Spoon the mabele-a-ting onto a platter, arrange the vegetables over it, and finish with the herb dressing.
Food can hold memory and still make room for invention.
— Finxa
Notes
Fermentation time changes with room temperature — taste the starter rather than watching the clock.