Sorghum is one of the oldest known grains in the world. Researchers believe it originated in northeast Africa and moved along trade routes to many countries. As part of the import economy that accompanied enslaving Africans, traders brought many foods to the Americas, including sorghum. Sorghum syrup was once a popular, low-cost sweetener used in the deep South. Like honey or molasses, sorghum syrup has an earthy sweetness, though it tends to be thinner in viscosity and a little more sour.
Excerpted from The Rise by Marcus Samuelsson with Osayi Endolyn and recipes with Yewande Komolafe and Tamie Cook. Copyright (c) 2020 by Marcus Samuelsson. Photographs by Angie Mosier. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.