Sorghum

Closely related to millet, this native African cereal plant is also cultivated in many other parts of the world, including the US, India, China and Mexico. It can tolerate a variety of climates and thrives in hot, arid conditions. The feathery grain head of the sorghum plant can range in colour from red to white, depending on the variety grown; the red seeds tend to be used for brewing beer, whilst the white varieties are more commonly used for food.

Sorghum grain has an incredibly hard husk, and as a result is usually sold shelled. It has a blandish, sweet nutty taste, and is best cooked and eaten in the same way as rice; steamed or boiled and served as a side dish. It may also be added to soups and casseroles. Toasting the grains slightly in a dry, heavy pan on top of the stove before boiling or steaming them will reduce the time they take to cook. Like millet, the grains swell enormously when added to liquid - at least five parts liquid are needed to one part sorghum. This means that even a small handful of grains will produce a fairly large serving.

Sorghum may also be milled to produce a gluten-free flour that may be used to make unleavened flat breads, such as chapattis. However, it must be combined with wheat flour when making yeast breads.