#BlackHistoryEats / Day 12 / Sorghum
- Although there are more than 30 different varieties of sorghum, there is only one variety (Sorghum bicolor) that is specifically used by humans for food (the others are often used for animal fodder)
- Sorghum (a grass seed that is closely related to corn) was first introduced to the world (outside of Africa) via enslaved Africans during the Trans Atlantic Slave Trade
- Currently, 500 million people in 30 countries are dependent on sorghum as a staple in their diet.
- Because sorghum gives a high yield when grown and is able to thrive in very high temperatures and in places where there is a lot of drought, it will continue to play a very vital role in global food and economic security
- Sorghum is naturally gluten free and is great for folks who have a gluten sensitivity, who have celiac's disease, or who have chosen to eliminate gluten from their diet
- It's a very good source of dietary fiber (1 cup has about half of the daily recommendation for fiber (nearly 13g))
- The bran (outer layer) of sorghum is rich in antioxidants. Antioxidants help neutralize cells from becoming mutated (dramatically changed in shape and function) and becoming cancerous
- Sorghum is very high in copper and iron (copper helps the body absorb iron more readily which is important for those who are anemic) and it also helps the production of red blood cells.
- Sorghum has traditionally be a precursor to molasses and has also been used to make beers and alcohol
- West African women have sold and traded sorghum in the market place and have used to to make sweets and baked goods. Folks in West Africa also use the seeds to make a "popcorn" like snack!
- Here is recipe for making Toh (a dough-like staple similar to fufu made out of millet, sorghum, or corn flour) which is often eaten in West Africa
- You can purchase both sorghum and sorghum flour at many African markets today or you can purchase online