About sorghum food and beer
Sorghum is a whole grain and the ﬁfth most important cereal crop in the world used for food and beer.
Sorghum is a whole grain is widely eaten throughout the world. In Africa, Nigeria and Sudan are the major producers as sorghum is mainly a human food product. In Burkina Faso and Sudan, sorghum provides around 1/3 of the total calorie intake in these two countries. feed.
Recently in The United States due partly to the gluten-free benefits of sorghum, many Americans are beginning to eat Sorghum. Sorghum, which has an edible hull, is generally eaten with all its outer layers retaining the bulk of its nutrients.
Sorghum, grown from traditional hybrid seeds do not have the qualities of grain grown through biotechnology, making it a non-GMO food. GMO stands for genetically modified organisms plants or animals made from the gene splicing techniques of biotechnology.
1 cup cornmeal
1 cup sorghum
3 cups of water
2 tablespoons butter
Add all ingredients to a medium pot stir well and simmer on low 30 minutes. Serve warm with a lot of butter. Add sugar as needed.
More about sorghum food and beer
Sorghum is eaten in a variety of forms that vary from region to region. In general, it is consumed as whole grain or processed into flour, from which traditional meals are prepared. There are four main sorghum-based foods such as flatbread, mostly unleavened and prepared from fermented or unfermented dough in parts of Africa. Thin or thick fermented or unfermented porridge, mainly consumed in Africa. Boiled products similar to those prepared from maize grits or rice and sorghum deep-fried.
Another important outlet for grain sorghum, especially in Africa, is in the preparation of alcoholic beverages. The grain is used for opaque African beer, a traditional, low-alcohol African beer. Opaque beer is a weak alcoholic beverage produced by the process of alcoholic fermentation from a starch source, water, and yeast. Chibuku is the most popular opaque beer in Southern African.
Sorghum is traditionally a major ingredient in home-brewed beer, the growing demand for which has created a commercial industry in some countries such as Zamia and Malawi. A temporary ban on barley imports in Nigeria during the late 1980s and the early 1990s encouraged the development of a market for sorghum based beer.