Chef Mokgadi Itsweng's Dikgobe bowl topped with grilled mushrooms and chimichurri sauce
- 1 tbsp oil
- 1 onion chopped
- 1 garlic clove chopped
- handful of fresh thyme
- 2 cups sorghum grain, soaked
- 4 cups vegetable stock
- 1 cup cowpeas, soaked
- seasoning herb salt to taste
- 1 tbsp vegan butter, optional
- Heat the oil in a deep saucepan, then fry the onion, garlic and thyme together until the onion is soft.
- Drain the sorghum from the water used to soak it, then stir-fry it into the onion mixture. Cook for 3 minutes, then add the vegetable stock and close the lid. Cook, covered, for 30 minutes.
- Stir through the drained cowpeas and 1 C hot water to the sorghum. Cook, covered, on medium heat for a further hour, until the cowpeas are soft. Season with salt.
- Add the butter and cook for a further 10 minutes on low heat.
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