Pumpkin and Sorghum Salad
Sorghum has been grown in Africa and India for centuries. It's an ancient cereal with a mild flavor and great texture. Cook it in flavored broth for an hour until the grains split and absorb the taste or substitute its flour wherever your recipe calls for wholewheat. I also like it infused as a cup of tea or even as porridge for an any-time snack. Try this super healthy salad.
Pumpkin and Sorghum Salad Recipe
Pumpkin & Sorghum Salad Ingredients
2 cups cooked sorghum.800 gram cubed pumpkin cooked in coriander. Cumin powder.
Handful raisins.
1/2 bunch cooked (terere) leaves.
DRESSING:
3 tbsp. oil.1 tbsp. vinegar.
3 tbsp. orange juice.
1 tbsp. minced onion.
Salt & black pepper.
