Sorghum is a type of grass similar to millet, and is used as food (both as a grain and a syrup), and for animal fodder and biofuels. Packed with protein and a number of vitamins, sorghum is an important food crop in Africa. Bobby Flay's tangy barbecue sauce features sorghum syrup, along with ketchup, apple cider vinegar, garlic and habanero chiles; Hugh Acheson serves up supersavory bacon-scallion biscuits accompanied by a sweet sorghum butter. Sorghum seeds can be popped like popcorn, and make a great crunchy topping for cauliflower salad. Find these recipes and more in Food & Wine's guide to sorghum.

Most Recent

Sorghum and Albacore Tuna Salad with Preserved Lemon
Sorghum, a nutritious and sustainable grain, adds a pleasantly chewy bite to this simple salad from Roxana Jullapat, the co-owner and baker of Los Angeles restaurant Friends & Family. If you’re going to use sorghum grains as a salad base, she advises, presoak the sorghum at least 8 hours for the best texture, wash the grains before cooking to remove extra starch, and cook them with abundant water, like pasta. Once cooked, spread them on a sheet pan and drizzle with olive oil so the grains don’t stick together as much. Preserved lemon is a popular North African condiment made by pickling the fruit in salt and its own juice. The bracing lemony flavor adds a salty kick to this olive-, onion-, and fresh herb–laden tuna salad.