Real Skills With Lesego Flapjacks With Extras
Woolworths TASTE|September 2020
Lesego Semenya is back to save your breakfast with a traditional grain: sorghum. Here’s how to make his ultimate version of flapjacks
Hannah Lewry

Before maize and wheat became staples, sorghum was the original source of starch for traditional meals in southern Africa. It’s usually fermented and cooked into a soft porridge or turned into traditional beer. Over the years I’ve experimented and tried other ways of turning it into various contemporary dishes.

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