Grain sorghum (Sorghum bicolor L.
Moench) is considered to be one of the four most important cereal grains
used for human consumption. While sorghum is considered to be native to
tropical Africa and continues to be a leading cereal grain the most areas
of the continent, it came to the United States from France.
The color of the sorghum grain may be white, yellow, red, or brown.
Certified food grade sorghum varieties are white but red has been recently
developed for food use as well.
Sorghum is higher in protein and lower in fat than
corn. The mineral composition differs only slightly from corn, and the
vitamin content in grain sorghum is similar to white corn.
Sorghum is sometimes referred to as kafir, kafir corn, durra, milo,
maize, Egyptian corn, African millet, Black Indian millet and pearl
millet.
The grain is an excellent food source when ground into flour and used
to make pancakes, cake, pap, pancake creole, porridge and flatbreads.
Below is a recipe using Red Sorghum flour.
Pancakes
2 c. Maishi Rabo (red sorghum flour)
3 tsp baking powder
1 tsp cane juice crystals
3/4 t. sea salt
1/2 c. non-fat dry milk or powdered buttermilk
1 Tbsp. corn oil
3 large eggs
1 1/2 c. water
Thoroughly blend together the dry ingredients with a
wire whisk.
Stir in eggs, oil and water and mix well.
Drop by spoonfuls onto a hot (375 deg.) griddle.
Cook until golden brown, turning once.
Enjoy with your favorite topping.
