How to Prepare Sorghum
Sorghum is a small, creamy-yellow, berry-shaped cereal grain native to Africa, South Asia and Latin America. Also known as "jowar" or "milo," sorghum is highly nutritious and contains significant levels of protein, iron and zinc. Unlike wheat, sorghum is gluten-free and an ideal wheat substitute for those suffering from Celiac disease. You can prepare several interesting foods with sorghum by using it in grain or flour form. Does this Spark an idea?
Things You'll Need
- Sorghum grain
- Sorghum flour
- Cooking oil
- Salt
- Buttermilk
- Sugar
- Cornstarch
- Garlic powder
- Onion powder
- Red pepper powder (cayenne pepper)
Instructions
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Prepare popped sorghum with sorghum grain. This sorghum snack looks and tastes similar to popcorn. Heat a deep-bottomed vessel with 1 tbsp. of cooking oil and let it smoke. Reduce heat and add 2 oz. of sorghum grain. Cover the vessel with a lid and allow the grains to pop. Serve with a light sprinkling of salt or cayenne pepper.
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Use sorghum flour to cook a nourishing porridge. Combine 1 cup of sorghum flour with 1/2 cup of water in a vessel and set aside. In a separate vessel, pour 3 cups of water and boil on medium heat. Add the flour batter and cook until the mixture develops a creamy texture. Add 1 cup of buttermilk and 2 tbsp. of sugar, stir and cook for 5 minutes or until the porridge starts to boil. Serve as a breakfast or lunch meal. Reduce the quantity of water that you add to the porridge, if you prefer a thinner consistency.
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3
Combine sorghum flour with herbs and spices to prepare a flavorful breading mix. In a bowl, mix together 1 cup of sorghum flour, 3 tbsp. of cornstarch, 2 tsp. salt and ½ tsp. each of garlic, onion and cayenne pepper. For a crispy texture, use the sorghum breading mix to evenly coat poultry, meat and fish before deep frying. Store the remainder breading mix in an airtight jar and refrigerate.
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4
Bake cakes, cookies, muffins, breads and other baked products with sorghum flour. Use sorghum as an ingredient in baked food recipes -- substitute it for wheat flour, combine them together, or use sorghum with other flours such as oats, chickpea and rice flour. When baking with sorghum flour, add 1 tbsp. cornstarch to the mix and 1 tbsp. extra oil or fat to improve the moisture content of the baked product.
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5
Substitute sorghum grain for rice. Cook it in the same manner as rice and serve with fish, meat or vegetable gravies.
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References
Resources
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