Sorghum, a cereal still unknown in our countries, is presented as a cereal of the future due to its many health benefits and the ease with which it is grown. Let's take a closer look at this cereal.

Sorghum, a new cereal?

Far from being a new cereal, sorghum, a plant from the grass family, was already cultivated in Africa about 10,000 years ago. The cultivation of sorghum then spread and is currently found in Africa, Asia and Central America, becoming the fifth most cultivated cereal in the world.

Sorghum is grown forits seeds serving as grain or for the production of alcoholic beverages and biofuel, as well as for its fodder for animals.

A cereal with many virtues, it is found in Chinese and African medicine to prevent gallstones and cholera diarrhea, among other things.

Nutritional benefits of sorghum

The main advantage of sorghum is that it gluten-free, which is useful in cases of allergy or intolerance to gluten as well as for people who want to diversify their diet.

Rich in protein, this cereal is an asset in vegetarian and vegan diets as well as for athletic people.

Its quite low glycemic index for a cereal makes it an ally for people suffering of diabetes while providing sufficient sustenance.

Rich in minerals, sorghum is a food that has many health benefits. Its iron helps fight against anemia, its calcium helps fight against bone decalcification and its phosphorus makes it an energizing food and participates in cellular metabolism.

Its nutritional values are close to those of corn, containing more protein and starch and less fat than corn.

Sorghum is also rich in vitamins B1 and B3 and thanks to its high fiber content, it is a food with strong satiating power.

Sorghum, the cereal of the future

All of the benefits mentioned above make sorghum a useful food in famine-ridden countries. Thanks to the fact that these crops require little water and little fertilizer, sorghum can be grown easily and almost anywhere, regardless of the climate. In addition, its deep roots allow it to draw minerals quite far into the soil, bringing all nutrients to this grain.

Another advantage, which makes sorghum a grain of the future, is that it can be used in many ways and in various sectors of daily life: sogho is used in various forms in human nutritionas breakfast cereals, whole grain, in the form of patties, or as porridge, ...; it is also used as fodder and livestock feed; sorghum can also be used for roofing and various objects such as brooms, mats, or basketry.

Modes of consumption of sorghum

There are two kindsof sorghum: grain sorghum and sugar sorghum.

Sorghum grain can be cooked whole like rice, sautéed like popcorn or ground into flour, serving as a base for porridges, breads or other preparations. It is also possible to make malted beverages (e.g. dolo, African beer) or fermented beverages (e.g. maothai, Chinese alcohol) from its grains.

Sugar sorghum on the other hand produces a kind of syrup or molasses. It doesn't crystallize becauseit doesn't contain enough sucrose, which doesn't allow it to turn into sugar. However, it can be made into alcohol or biofuel.

Sorghum cooks in three times its volume of water for about an hour.

Here are two different ways to use sorghum if you'd like to try out this grain that is still not well known in our country.

The sorghum cream (Tunisian recipe)

Ingredients for one bowl:

• 100g of sorghum flour
• 250ml of milk or vegetable milk
• 250ml of water
• 2 tablespoons of cane sugar
• 1 teaspoon of orange blossom

In a saucepan, mix milk, water, sorghum flour and sugar until cold.

Heat over medium heat while stirring.

When the cream begins to thicken, add the orange blossom while continuing to stir.

Let cool for a few minutes before eating.

You can add a few shaved almonds on top.

Sorghum Salad

Ingredients for two people:

• 200 g of sorghum
• 3 beautiful tomatoes
• A jar of artichoke hearts
• 1 onion
• 100g of feta cheese
• Fresh parsley
• 1 teaspoon of mustard
• 1 tablespoon of balsamic vinegar
• 3 tablespoons of olive oil
• Salt and pepper

Cook the sorghum in three times its volume of water for about an hour.

There is no need to wait for the water to get hot before putting the sorghum in it.

Once it is tender, drain it and rinse it with cold water.

In a dish, mix the mustard, oil and vinegar, season with salt and pepper and add the cooked sorghum.

Add the finely chopped onion, diced tomatoes, crumbled feta and chopped artichoke hearts. Mix well and place in the refrigerator until ready to serve.

Add a little chopped parsley to the plates when dressing.