Whole Grains and Grain Products
By Gale and Alex Jack
Though the world's third biggest cereal grain crop after wheat and rice, sorghum is almost unknown in America except as the source of molasses and as an animal feed called milo. Native to Africa, where it is the traditional staple in many regions, sorghum came West with slavery and grew in the West Indies and American South. Sorghum is also grown extensively in dry parts of China where it is known as kaoling. It is a very versatile grain and can be used for porridge and usual grain dishes, as well as ground into flour for bread and baked goods, and fermented into beer and wine. The basic recipe is 2 cups of water and a pinch of sea salt to 1 cup of sorghum.