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Imbuya yemabele (marula or sorghum): recipe illustration
Breakfast

Imbuya yemabele (marula or sorghum)

A sweet, creamy porridge made with sorghum flour and marula pulp, a typical fruit of southern Africa. It is eaten lukewarm, often at breakfast or as an afternoon snack.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Dilute the sorghum flour in a little cold water to avoid lumps.
  2. Bring the rest of the water to a boil with a pinch of salt.
  3. Pour in the diluted flour while whisking, then simmer gently for 15 minutes, stirring.
  4. Add the marula pulp and the sugar, and mix well.
  5. Let it simmer for another 3 minutes to blend everything together.
  6. Flavour with cinnamon if you like.
  7. Remove from the heat and let it cool slightly.
  8. Serve lukewarm, sprinkled with coconut if you like.

Variations and tips

Kids' version. Replace the marula with banana purée for a more familiar taste.

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Original Ecomely recipe.