I have a love affair with sorghum. Perhaps it is the color, perhaps it is the texture or perhaps it is simply because when I was a little girl I used to make believe that my sorghum porridge was actually a bowl full of chocolate. (Oh the imagination of a young child!) An original African grain, it is common to see sorghum milled and cooked as a breakfast porridge, a mealtime starch (sadza/ugali/pap/nshima etc) or a fermenting agent in traditional beverages and alcoholic brews (did someone say “Chibuku Shake Shake?” ). Common African names of sorghum include mapfunde, mtama, milo, dura and kafir corn.
Why Sorghum Rocks
1. Great source of fiber. Even when milled, sorghum is consumed in its entirety meaning that we glean all the nutrition from the seed and this includes the fiber. Often nicknamed “natures broom” fiber is beneficial because it sweeps the colon clean of all the fatty acids and food particles that may stick in the gut. It has been demonstrated to play a role in weight loss, management and prevention of diabetes, treatment of high cholesterol and the prevention of various forms cancer.
2. Provides Iron which is needed for the prevention of anemia and to help the blood carry oxygen throughout the body.
3. Multiple B-Vitamins. Sorghum is rich in B-vitamins, especially thiamin, niacin and B6. Each of these vitamins plays an essential role in the body and has functions that vary from energy production to cell and blood formation.
4. High in Manganese and Magnesium for healthy skin, strong bones and blood sugar control. Magnesium has especially been linked with body temperature regulation and energy production.
In addition to being a great nutritional addition to the diet, the Whole Grains Council states that Sorghum:
- May help stop the growth of cancer cells.
- Helps regulate blood sugars and insulin resistance
- Manages cholesterol
- Is safe for people following a gluten free diet.
Beyond porridge and Chibuku
- Pop in a dry pan to create something similar to popcorn
- Boil together with sugar beans (pinto beans) to make Nyekoe, a traditional dish from Lesotho.
- Use the flour to make a delicious bread. Fiso’s Kitchen has a fabulous recipe I love.
- Use in place of teff to make the traditional Ethiopian Injera
I would love to hear from you. How do you include sorghum in your diet?
Here’s to your health!
Source: Sorghum- A Nutrition Packed African Grain! | The African Pot Nutrition.
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