Sorghum doesn’t get quite the same street cred as corn, rice, and the other great grains of the world. It is nonetheless a vital crop in many areas around the globe, particularly in central Africa where this drought-resistant grain originated several thousand years ago. Here in the US, sorghum is experiencing something of a renaissance, both as an alternative sweetener and as a gluten-free grain. Have you ever cooked with sorghum?
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