Z E R O - W A S T E
Sorghum from South Africa!
Sorghum is a type of grass indigenous to Africa and is grown for its grains used for flour, made into beer as well as syrup and is also used as an animal feed. Sorghum (Sorghum bicolor) is a gluten-free grain and is the fifth most commonly grown grain crop in the world behind wheat, rice, corn, and barley.
Sorghum is a nutrient-packed grain that you can use in many ways. It's rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It's likewise an excellent source of fiber, antioxidants, and protein.
Note: Depending on our suppliers, we'll either have red or white sorghum available.
How to make Sorghum
Add sorghum to a large pot of water. Use one cup of sorghum to three cups of water. Bring to a boil, reduce to a simmer and let cook for approximately 40-55 minutes or until the sorghum is tender. Drain any remaining liquid and serve.
Save energy and time by soaking!
Soak Sorghum overnight (10hrs+) to reduce cooking time by 20 min or so. Instead of cooking for ~50 minutes, you can cook it for 30 minutes.
Also a Wonder Bag does WONDERS. Only cook for 5-10 min on boil, then place in a wonder bag to continue cooking while you do others thing (takes around an hour to fully cook once in a wonder bag) - Amazing invention!
Ideas for Sorghum
- Sorghum humus
- Sorghum porridge
- Sorghum loaf
- Sorghum pudding
We LOVE Sorghum and LOVE that it's a local, ancient grain that is packed nutrients! Truly a plant that can help a lot of people! If you're interested in this plant, and want to spread it's love, get in touch with us :) Maybe we can do something together. Thanks!
Sorghum vs Millet - The main difference between Sorghum and Millet is that the Sorghum is a genus of plants and Millet is a food grain. So they're basically the same.