Things You'll Need
1 tbsp peanut oil or olive oil
Chili powder (optional)
Parmesan cheese (optional)
Andrew Zimmern's "Bizarre Foods" show usually had the host consuming something that looked awful. That wasn't the case with the sorghum popcorn he found in Ethiopia. Zimmern found that Ethiopians popped sorghum grains to produce a no-fat snack that looks attractive and is healthy to boot. If you can find sorghum grains, the popcorn is easier to make than regular popcorn and may taste better to some. It tastes more like a grain or oat product than corn.
Measure a 1/2 cup of sorghum per person. Pour the sorghum kernels into a stainless steel bowl.
Put some peanut oil in the bottom of the pan and season the sorghum with salt to taste. Cover the whole bowl with aluminum foil. Put a few holes in the top of the foil for air to escape. Put the bowl over medium-high heat on the stove. It should take about 5 minutes for the sorghum to begin popping.
Shake the bowl over the heat source until the frequency of the pops slows down.
Carefully pull the aluminum foil off the bowl and add the seasonings you like.
Sorghum goes well with a light dusting of chili powder or some Parmesan cheese since. Both compliment the nuttiness and produce some pockets of big flavor.