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Sorghum Pudding

Also known as Sorghum Pudding (Hausa Style)

Sorghum is one of the most drought-resistant and nutritionally significant grains grown in Northern Nigeria — a staple that has been cultivated in the region for thousands of years. This Hausa-style sorghum pudding is a thick, satisfying porridge made from ground sorghum flour cooked with water and Northern spices into a smooth, lightly sweet or savoury preparation.

Sorghum Pudding, Nigerian cooking

Ingredients

  • 2 big cups of sorghum flour (ground guinea corn / Sorghum bicolour)
  • 5 glasses of water
  • A pinch of salt
  • Sugar or honey to taste — for sweet version
  • OR dawadawa, crayfish and pepper — for savoury version
  • 2 cooking spoons of groundnut oil — for savoury version

Method

  1. 01

    Making the Slurry. Mix sorghum flour with 2 glasses of cold water until smooth and lump-free.

  2. 02

    Cooking. Bring 3 glasses of water to a boil. Pour in sorghum slurry while stirring continuously. The porridge will thicken.

  3. 03

    Simmering. Reduce heat to medium-low. Cook for 15 to 20 minutes, stirring regularly, until fully cooked through and smooth. Sorghum takes longer to cook than millet and requires patient stirring.

  4. 04

    Seasoning. For sweet version: add sugar or honey. For savoury version: stir in a fried base of dawadawa, blended pepper and crayfish cooked in groundnut oil.

  5. 05

    Serving. Serve hot in bowls at your desired consistency.

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