Sorghum: The Drought-Tough Grain With a Chewy Bite

Sorghum is one of the most important cereals in the world, especially in Africa and parts of Asia, but many home cooks in other regions have never tried it. It grows well in hot, dry climates, which is part of its appeal. The grain is naturally gluten free and can be eaten whole, ground into flour, popped or turned into syrup.

What it is

Sorghum is a grass related to sugarcane. Different varieties are grown for grain, for sweet juice and for animal feed. The grain used in cooking is about the size of a peppercorn, and the colour ranges from pale cream to red-brown depending on variety. In some places it is called milo or jowar.

Cooking whole grain sorghum

Whole sorghum is hard and needs a good long cook. Rinse it, then simmer in plenty of water, about three to four parts water to one part grain, for 50 to 60 minutes until chewy and tender. It is also fine to soak the grain overnight to shorten the cooking time. Drain any leftover liquid, as you would with pasta. The result has a chewy bite a little like wheat berries and soaks up dressings and sauces nicely.

Cooked sorghum is great in grain salads, soups, stuffed peppers and as a rice substitute under stews. It keeps for several days in the fridge, so cook a big batch at the weekend.

Popping sorghum

Whole raw sorghum pops in a hot pan with a little oil, producing tiny, rounded puffs that look like miniature popcorn. Use a covered pan and shake, as it pops quietly and some seeds will stay unpopped. Season with salt or a spice mix for a quick snack.

Flour and syrup

Sorghum flour is mild and slightly sweet, and is widely used in gluten-free baking, usually blended with starches and other flours. It makes flatbreads such as jowar roti in India and thick porridges in many African countries. Sorghum syrup, made from sweet sorghum juice, is a traditional sweetener in parts of the southern United States.

Nutrition at a general level

Sorghum provides complex carbohydrate, fibre, some protein and minerals such as magnesium, phosphorus and iron. Darker varieties contain more plant polyphenols. It is a filling whole grain that suits many everyday meals.

Sorghum likes roasted squash, beans, kale, tomatoes, feta, lime, cilantro and smoked paprika. A simple bowl with chickpeas, cucumber, parsley and lemon dressing works well. For breakfast, cook it with milk or water and top with fruit and honey.

Storage and cautions

Keep dry grain in a sealed container in a cool place for many months. The flour should go in the fridge or freezer if you will not use it quickly. Sorghum is naturally gluten free, but check for a gluten-free label if you have coeliac disease, since processing can cause cross-contact. Do not confuse food-grade sorghum with the forage types grown for livestock. Buy from shops that sell it for people to eat, and avoid sorghum sold as animal feed or bird food for human cooking.

This article is general information, not medical advice.