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Sorghum bicolor, commonly called sorghum [2] (/ ˈ s ɔːr ɡ ə m /) and also known as great millet, [3] broomcorn, [4] guinea corn, [5] durra, [6] imphee, [7] jowar, [8] or milo, [9] is a species in the grass genus Sorghum cultivated for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol ...
Sorghum porridge: Mabela, a sorghum porridge eaten typically for breakfast in South Africa and Zimbabwe. Maltabella is a brand name for a sorghum porridge manufactured by Bokomo Foods; Tolegi, a sorghum porridge eaten as a midday meal during the summer in New Guinea. Tuwo or ogi, a Nigerian sorghum porridge that may also be made from maize.
Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a splash of milk. Bogobe jwa logala – sorghum porridge cooked in boiling milk, with or without sugar. Boota copassa – a Chickasaw word meaning, 'Cold Flour'.
Other great ancient grains to explore: sorghum (chewy texture, mild flavor and perfect base for a grain bowl), farro (nutty and hearty) and amaranth, a gluten-free option that’s ideal as a ...
Technically speaking, sorghum is a flowering plant in the grass family. It arrived from Africa and thrived in the warmer, dryer plains climate because it needs less water to grow.
Enturire is made from sorghum which the primary ingredient, honey used to sweeten the drink. [5] Enturire is traditionally prepared by soaking sorghum in water for at least 24 hours and later mixed with ash and left to stay for 3 days. It is thereafter dried to black sweet sorghum, then grinded to form flour.
Lesotho's food culture features likhobe [2] (a stew with beans, berries, and sorghum), meat, and vegetables. Corn-based dishes include papa [3] and motoho (fermented sorghum porridge). [4] [5] [6] Basotho cuisine includes sauces, generally less spicy than other African countries. Beetroot and carrot salads are common side dishes. [1] [7]
Bogobe jwa logala is sorghum porridge cooked in boiling milk. It is a breakfast dish. One can add sugar or not. However, if still hot sugar can make it runny.