Indigenous to Africa and immortalized beloved by America, sorghum, sweet potato, black-eyed peas, collards and peanuts come together in one bowl.
The good news — all components can be made a day or two ahead, then kept covered and refrigerated. Assemble when you’re ready. The other news —now’s the time I break it to you that sorghum is a slow-cooking grain. It needs an hour’s worth of simmering for best results. Leave it alone to simmer while you roast the sweet potato, toss the collards and make the black-eyed pea stew and you’ll have everything ready to eat at the same time — nutrient-dense, rainbow-bright and flavor-packed. It’s like Juneteenth in a bowl.
Thanks to Wondergrain
, who supplied the sorghum and sorghum syrup for this recipe.
*Sorghum flour by itself is heavy. It needs to be lightened with corn starch or potato starch and balanced with other flours for best baking results. Some recipes also call for binders like xanthan or guar gum.