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Sorghum [Sorghum bicolor (L.) Moench] is known under a great many names: milo, guinea corn in West Africa, kafir corn in South Africa, dura in Sudan, mtama in eastern Africa, jowar in Hindi, jola in Kannada, and kaoliang in China.
Sorghum is an ancient cereal grain and was collected 8000 years ago in Southern Egypt, in a place called Nabta Playa. Sorghum was domesticated in Ethiopia and Sudan and from there moved throughout all of Africa, where it remains an important cereal grain.
Sorghum also has a rich tradition in India, as evidence suggests that it has been cultivated there since the 3rd or 4th millennia BCE. It then continued to be disbursed along the silk trade routes, and most probably arrived in the Americas with slave traders from Africa in the 19th century.
Today different varieties of sorghum are grown in Asia, including India and Micronesia, and in both North America and Latin America. Sorghum kernels vary in color from white and pale yellow to deep reds, purples and browns; white, bronze, and brown kernels are most common.
Sorghum is an ancient cereal grain and was collected 8000 years ago in Southern Egypt, in a place called Nabta Playa. Sorghum was domesticated in Ethiopia and Sudan and from there moved throughout all of Africa, where it remains an important cereal grain.
Sorghum also has a rich tradition in India, as evidence suggests that it has been cultivated there since the 3rd or 4th millennia BCE. It then continued to be disbursed along the silk trade routes, and most probably arrived in the Americas with slave traders from Africa in the 19th century.
Today different varieties of sorghum are grown in Asia, including India and Micronesia, and in both North America and Latin America. Sorghum kernels vary in color from white and pale yellow to deep reds, purples and browns; white, bronze, and brown kernels are most common.
Source – The Whole Grain Council
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Featured Recipe - Sprouted Corn Bread
Ingredients/Shopping List
- 1 cup cornmeal
- 1 cup King Arthur all-purpose gluten free flour blend
- ¾ cup Sprouted Grain and Seed Blend
- (Sprouted Purple Corn, Organic Sprouted Sorghum, Organic Millet, Organic Brown Rice, Organic Chia, Organic Sprouted Quinoa, and Organic Sprouted Amaranth)
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg
- 1 ½ cups buttermilk
- 12 tablespoons unsalted butter, melted
Directions
- Preheat oven to 400 degrees and pan spray a 10-inch square baking pan.
- In a large bowl, combine the cornmeal, flour blend, sugar, salt, baking powder, and baking soda.
- In a medium bowl, whisk together the egg, buttermilk and butter.
- Gradually add the wet ingredients to the dry ingredients, stirring just until moistened.
- Pour the batter into the prepared pan and bake 25-30 minutes, or until golden brown on edges.
- Remove from oven and let cool on a wire rack until ready to cut.