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Ilembe (sorghum porridge with squash): recipe illustration
Breakfast

Ilembe (sorghum porridge with squash)

A sorghum porridge sweetened with squash, with an orange colour and a mild, slightly sweet taste. A traditional breakfast or afternoon snack, comforting and filling.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

276 kcal per serving

Protein
9.5 g
Carbohydrates
55.6 g
of which sugars
12 g
Fat
0.7 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the diced squash in 500 ml of water for 15 minutes, until very tender.
  2. Mash the cooked squash with a fork or potato masher to a smooth purée.
  3. Mix the sorghum flour with 200 ml of cold water to avoid lumps.
  4. Add the remaining water to the squash purée and bring to the boil.
  5. Pour the sorghum paste into the pan, stirring constantly, and cook for 15 to 20 minutes over low heat.
  6. Add the sugar and salt at the end, mix and serve lukewarm.

Variations and tips

With milk. Replace half the water with milk for a creamier version.

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Original Ecomely recipe.