NEW IDEAS ABOUT GORGEOUS ANCIENT GRAINS

Sorghum is a beautiful grain that originated in Africa. While it’s relatively unknown elsewhere, it’s popularity is growing. People are loving it because it tastes great -- kind of like a more flavorful version of pearl barley or Israeli couscous -- and it is gluten-free. It’s also high in protein, fiber, and iron.

Grown primarily in the grasslands of Northern Nigeria, wild sorghum stands tall and proud, like corn, growing up to 7 feet tall, with delicately branched roots. It has been domesticated to shorter stature for easier harvest. And it grows well in arid lands, where wheat typically fails.

Sorghum sprouts gorgeous fronds, loaded in nutty grain “berries,” that sway low and slow in the warm and gentle breeze.

In Nigeria, the sorghum is used to make alcoholic beverages, similar to malted barley-based beers. Locals also enjoy a sorghum paste, called tuwo.

Slaves brought sorghum seeds to America, which is how the crop first got established there.

In baking, sorghum works well, although it doesn’t rise as easily as wheat flours do. As a result, Nigerian farmers are currently working with engineers to create a faster rising base in Sorghum, allowing this beautiful product to spread to more tables throughout the world.

Use sorghum as you would use barley, quinoa, or wheat berries. Or pop it!

POPPED SORGHUM

Why settle for ordinary popcorn… when you can munch popped sorghum for a beautiful African treat. It’s super-easy to make. And delicious. We like it buttered, with a sprinkling of good curry powder.

INGREDIENTS:

• 1/4 cup Bob’s Red Mill Sorghum Grain

DIRECTIONS:

1. Heat a stainless steel pot with a tight fitting lid over medium-high heat.
2. When hot, add the sorghum grains and cover with a lid.
3. Cook, shaking the pot often, until the sorghum grains begin to pop. Remove from the heat when there is more than a few seconds between pops.
4. Season with toppings, as desired.

COCONUT SORGHUM PANCAKES

Here is a delightfully soulful recipe, by Gourmandistan, that highlights sorghum flour for amazing gluten-free vegan pancakes. Adapted from Miso Vegan.

INGREDIENTS:

• 1/4 c. flax meal
• 1/2 c. hot water
• 1/4 c. arrowroot powder
• 2/3 c. coconut flour
• 2 c. sorghum flour
• 1 1/2 T. baking powder
• 1/2 t. kosher salt
• 3 c. coconut milk
• 1/4 c. olive oil

DIRECTIONS:

1. Combine flax meal and hot water and let stand until gelled.
2. In large bowl, whisk together remaining dry ingredients. Set aside.
3. When flax is ready, stir in milk and oil, pour into the dry ingredients, stirring to combine.
4. Pour 1/4 cupfuls of batter onto hot skillet and cook until bubbly and lightly browned on the edges. Flip and repeat.

Read more about Beautiful Africa, as it relates to Arts/Design, Nature/Science, Food/Drink, Place/Time, Mind/Body, and Soul/Impact including African Beauty in Books Now and  Hey Hey for the Monkeys, Apes, Bushbabies… Now.     

Enter your own images and ideas about Beautiful Africa in this week’s creative Photo Competition. Open for entries now until 11:59 p.m. PT on 08.24.14. If you are reading this after that date, check out the current BN Creative Competition, and enter!

PHOTO CREDITS:

1. Photo: Courtesy of Sorghum Checkoff. Sorghum field.
2. Photo: by Swathi Sridharan. Sorghum.
3. Photo: by Claus Rebler. Sorghum field.
4. Photo: by Nicole Castle. Sorghum.
5. Photo: Courtesy of Sainath Enterprises. Sorghum.
6. Photo: Courtesy of Fountain Avenue Kitchen. Popped Sorghum.
7. Photo: by Gourmandistan. Sorghum Pancakes.
8. Photo: Courtesy of Indo Sun God. Harvested sorghum.