Sorghum (Dawa / Guinea Corn)

Sorghum (also known as Dawa or Guinea Corn) is a versatile, gluten-free, and nutrient-dense grain native to Africa, Asia, and the Americas. It is one of the oldest cultivated grains, with a long history of use in various cuisines, particularly in Africa, where it is used to prepare porridges, flatbreads, and beverages. Sorghum is a rich source of complex carbohydrates, fiber, protein, and essential nutrients such as iron, magnesium, and B-vitamins.

Sorghum can be ground into flour for baking or used whole in soups, stews, and salads. It is commonly used to make traditional dishes like Dawa porridge and Sorghum fufu, or as an ingredient in gluten-free baking. Its mild, nutty flavor and chewy texture make it an excellent alternative to other grains like rice and wheat, especially for those following gluten-free or paleo diets.