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Sorghum
Grain
Also known as: Sorghum, Mabele, Amabele, Guinea Corn (Sorghum bicolor)
About this crop
An ancient, drought-hardy cereal grass and one of Africa's foundational grains, eaten as porridge, flatbread, and fermented drink. Growability: grows as a warm-season annual in the NYC and RI foodshed and matures within a Northeast summer.
Health information for this food is under review. Reviewed claims will include their sources and limits.
How to prepare
Ground into flour for stiff porridge (pap, ting) and flatbreads, or simmered whole like rice; the malted grain ferments into traditional drinks.
Recipe ideas
Share how you use SorghumSorghum pap; fermented mahewu drink; sorghum flatbread.