What is sorgo?

Sorghum (also known as sorgo) is a cereal grain that belongs to the grass family. It is native to Africa and has been cultivated for thousands of years. Sorghum is one of the major cereal crops in many parts of the world, including Africa, Asia, and the Americas.

Sorghum grains are small and round, and come in a variety of different colors, including white, red, brown, and black. It is gluten-free and is often used as a substitute for wheat flour in gluten-free recipes.

Sorghum is also an important crop for animal feed and ethanol production. In recent years, it has gained popularity as a health food due to its high nutrient content. Sorghum is a good source of fiber, protein, and vitamins, including B vitamins and minerals like iron and potassium.

Sorghum can be cooked like rice or used to make flour for baking. It is also commonly used to make traditional foods like porridge, flatbreads, and fermented drinks. Overall, sorghum is a versatile and nutritious grain that has been a staple food for millions of people for thousands of years.