Sorghum and Peanuts

Heat oil in a large skillet or cooking pot over medium heat for about 1 minute until shimmering.

Add raw peanuts (if using) to the hot oil and toast them for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Skip this step if using pre-roasted peanuts.

Pour in the stock and bring to a gentle simmer, stirring to deglaze the bottom of the pot.

Add the cooked sorghum to the pot and stir well to combine all ingredients evenly.

Simmer the mixture for 8-10 minutes, stirring occasionally, until the sorghum is heated through and flavors have melded together.

Season with salt and pepper to taste, adjusting as needed. If using roasted peanuts, stir them in now for better texture.

Transfer to a serving dish and serve hot as a side dish or light main course.