Sorghum

Sorghum is probably more widely known in this country for the syrup made from the juice squeezed from the canes of one of its many varieties. Also widely called "milo", it is one of the principle cereal grains grown in Africa. Its seeds are somewhat round, a little smaller than peppercorns, with an overall brown color with a bit of red and yellow mixed in. The varieties called "yellow endosperm sorghum" have a better taste. Sorghum is a major feed grain in the southwestern part of the country and is where the vast majority of the national milo production goes to. Like most of the other grains, sorghum is low in gluten, but the seeds can be milled into flour and mixed with higher gluten flours or made into flat breads, pancakes or cookies. In the Far East, it is cooked and eaten like rice, while in Africa it is ground in meal for porridge. It's also commonly brewed into alcoholic beverages.

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