admin | December 23, 2016
Our Script of the week continues this week’s focus on nutrition.
Sorghum is part of the cereal family—like millet, wheat, barley, maize, and rice. In fact, it’s the fifth most commonly grown cereal in the world. Sorghum is categorized according to its colours: white and red. It is rich in many nutrients, including protein, carbohydrates, several minerals, and vitamins B, C, and E.
In some cultures in Tanzania, sorghum is used as a staple food for cooking foods such as ugali (stiff porridge), sorghum bread, or makande, a dish of sorghum and beans. Sorghum is also used as a supplementary food in drought and hunger-stricken regions because of its drought-resistant properties.
Recent research has shown that sorghum is nutritious and has healing properties—which has increased its popularity. It has been suggested that eating sorghum can help people deal with anemia, cancer, diabetes, and high cholesterol. Sorghum is also being increasingly used as a substitute for maize flour.
Sorghum is now well-known across Tanzania, and one of the key ingredients in baby porridge, where it is mixed with peanuts, sardines, and maize flour.
This script looks at sorghum’s journey from an unknown to a famous cereal in Tanzania.