Juba Sorghum Pudding
Rooted in the culinary rhythms of Juba and neighboring regions along the White Nile, this comforting pudding reflects a long tradition of simmered grain porridges that nourish, celebrate, and gather families around the table. Served warm for breakfast or as an evening sweet, it balances creamy texture with gentle spice, and it can be made richly festive with simple pantry add-ins. What makes it special is its silky body, patient stirring, and a finish that carries subtle aromatic warmth.
Ingredients
- sorghum flour — 1/2 cup (about 70 g)
- water — 2 cups for cooking, plus 1/2 cup for slurry
- milk or coconut milk — 1 cup
- sugar — 1/3 to 1/2 cup, to taste
- salt — 1/4 teaspoon
- cardamom (ground) — 1/2 teaspoon
- cinnamon (ground) — 1/2 teaspoon
- ghee — 1 to 2 tablespoons
- raisins — 2 tablespoons, optional
- dates (chopped) — 2 tablespoons, optional
Preparation
- Make the slurry: In a small bowl, whisk 1/2 cup of sorghum flour with 1/2 cup cool water until completely smooth and lump free.
- Heat the base: In a medium saucepan set over medium heat, combine 2 cups water, 1 cup milk or 1 cup coconut milk, 1/4 teaspoon salt, 1/2 teaspoon ground cardamom, and 1/2 teaspoon ground cinnamon. Bring just to a gentle simmer.
- Thicken the pudding: While whisking the hot liquid, slowly stream in the slurry. Reduce the heat to maintain a gentle bubble and cook, whisking often, until thick and glossy, about 12–15 minutes.
- Sweeten: Stir in 1/3 to 1/2 cup sugar (to taste) and continue cooking for another 2–3 minutes, whisking until fully dissolved and the texture is silky.
- Enrich and rest: Remove from the heat and stir in 1 to 2 tablespoons ghee. If using, fold in 2 tablespoons raisins or 2 tablespoons chopped dates. Cover and let stand for 5 minutes to settle and develop flavor.
- Serve: Enjoy warm right away; for a softer spoonable cup, let it rest 10 minutes. For a sliceable set, pour into a shallow dish and chill for 1–2 hours.
How to Enjoy
Ladle into small bowls and finish with a drizzle of melted ghee and a light dusting of cinnamon. For extra pops of sweetness and chew, scatter a few more raisins or chopped dates. It pairs beautifully with tea or strong coffee, and its gentle spice makes it equally at home as a nourishing breakfast or a cozy dessert.
Variations and Notes
- Dairy free: Use only coconut milk in place of milk for a lush, plant-based version.
- Sweeter without refining too much: Replace part of the sugar with finely chopped dates for caramel-like notes.
- Spice profile: Emphasize floral cardamom or cozy cinnamon to your preference, keeping total spice near 1 teaspoon.
- Richer finish: Stir in an extra teaspoon of ghee just before serving for glossy, buttery depth.
Storage and Make-Ahead
Refrigerate leftovers in a covered container. The pudding will firm as it chills; to loosen before serving, warm gently and whisk in a splash of hot water, warm milk, or warm coconut milk until creamy again. For best texture, rewarm only what you plan to serve.