yaini0625 at yahoo.com
Tue Jan 5 12:21:58 PST 2010
Check out any of the gluten free cooking sights for sorghum recipes. It used a lot in gluten free cooking and some are drawn from ethnic recipes. Aelina
"Sorghum...There are several varieties of this Old
World grass (Sorghum vulgare) that are cultivated for grain, for
and as a source of syrup. Sorghum is native to East Africa,w ehre it
was being cultivated around 5,000 to 6,000 years ago. Sometime in the
distant past (at least 2,000 years ago), the grain crossed the Indian
Ocean to India and subsequently made its way to China. More recently,
various sorghums reached the New World via the slave trade. Today,
are grown extensively in Africa and Asia for use as human food and in
the Americas as animals. Some sorghums in North
America--like "Johnson grass" and "Mississippi chicken corn"-- probably
arrived as the as the seeds of important cultivars, only
to escape from cultivation and become annoying weeds. The juices of
sorghums have provided humas with syrup for sweetening and in Asia and
Africa for the plant supplies malt, mash, and flavoring for alcoholic
beverages, especially beers. Sorghum grains are
made into flour (for unleavened breads) and into porridges, and they
are also prepared and consumed much like rice."
---Cambridge World History of Food, Kenneth F. Kiple & Kriemhild Conee Ornelas [Cambridge University Press:Cambridge] 2000, Volume Two
"Sorghum...a cereal related and simlar to and
sometimes confused with millet, is an important staple food of the
upland, drier, parts of Africa and India. In other parts of the world
it is chiefly grown as animal fodder. It is native to Africa, and was
first cultivated in Ethiopia between 4000 and 3000 BC. It spread thence
to W. Africa, the Near east, India, and China, and later to the
New World...In the USA, in the 19th and early 20th centuries, sorghum
syrup was popular as a cheap alternative to maple
syrup. Production, mainly in the southerns tates, was as much as 20
million gallons or more annually."
---Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press:Oxford] 2006 (p. 733-4)
"Historical records trace the sorghum plant...to
Africa. Benjamin Franklin was thought to have introduced sorghum to the
States in the late 1700s...Syrup-making techniques came into prominence
in the United States around the mid-1800s. Because of the scarcity of
sugar during wartime, sorghum syrup was the principal sweetener in many
parts of the county."
---Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxford University Press:New York] 2004, vol. 2 (p. 458)
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From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Sent: Tue, January 5, 2010 9:37:49 AM
Subject: [Sca-cooks] sorghum
Searching with "sorghum african cuisine recipes" I came up with this Bogobe recipe:
It comes from a book, that one can take into a kitchen:
Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome
(I append the screen content however scrambled it may come across...)
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Country = Botswana
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Name Bogobe Country Botswana
Dish Type Side dish Difficulty quite easy
Preparation Time average (30 minutes - 2 hours) Cooking Time advanced (over night)
Ingredients * Raw vegetal product : sorghum (meal of coarsely ground dehulled sorghum + 30 g of sorghum meal fermented in water for 48 hours used as starter) : 300 gramme
* Secondary product : water : 1.5 to 1.8
is normally consumed with meat and vegetables in the morning or in the
evening. Mosokwana is generally eaten at lunch with meat and
vegetables. Bogobe with medium to coarse texture is preferred. Dark
colour of the product resulting from grain pigments is not acceptable.
Steps 1. For fermented Bogobe (motogo-wa-ting or ting), mix starter with dry sorghum meal.
2. Add 250 to 300 ml lukewarm water and stir to make a slurry.
3. Cover and allow to ferment for 24 hours.
4. Boil 1.500 ml water.
5. Add fermented meal to the boiling water.Stir frequently.
6. Cook for 12 to 15 minutes.
7. For non-fermented Bogobe (Mosokwana):
8. Boil about 1 l water.
9. Add about 250 g sorghum meal to boiling water, stirring frequently.
10. Cook for 20 to 30 minutes.
Source Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome
Rec. ID 571
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