[Sca-cooks] sorghum

[emilio szabo]

Searching with "sorghum african cuisine recipes" I came up with this Bogobe recipe:

http://www.fao.org/inpho/isma?p=AdvancedSearchDetail〈=en&btn=Search&dish_type=&m=cookbook&difficulty=&i=INPhO&grp_com=&countries=BW&n=1

It comes from a book, that one can take into a kitchen:
Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome

E.
(I append the screen content however scrambled it may come across...)



 
 
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Bogobe 
 
Name Bogobe Country Botswana 
Dish Type Side dish Difficulty quite easy 
Preparation Time average (30 minutes - 2 hours) Cooking Time advanced (over night) 
Serving   Sub-Dish 
 
Ingredients  	* Raw vegetal product : sorghum (meal of coarsely ground dehulled sorghum + 30 g of sorghum meal fermented in water for 48 hours used as starter) : 300 gramme
	* Secondary product : water : 1.5 to 1.8  
Comments  Motogo-wa-ting
is normally consumed with meat and vegetables in the morning or in the
evening. Mosokwana is generally eaten at lunch with meat and
vegetables. Bogobe with medium to coarse texture is preferred. Dark
colour of the product resulting from grain pigments is not acceptable. 
Steps  	1. For fermented Bogobe (motogo-wa-ting or ting), mix starter with dry sorghum meal.
	2. Add 250 to 300 ml lukewarm water and stir to make a slurry.
	3. Cover and allow to ferment for 24 hours.
	4. Boil 1.500 ml water.
	5. Add fermented meal to the boiling water.Stir frequently.
	6. Cook for 12 to 15 minutes.
	7. For non-fermented Bogobe (Mosokwana):
	8. Boil about 1 l water.
	9. Add about 250 g sorghum meal to boiling water, stirring frequently.
	10. Cook for 20 to 30 minutes. 
Source  Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome 

 Rec. ID 571  
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