Last Updated on April 28, 2023 by Simon Fan
Sorghum is an ancient grain that was first domesticated in Africa over 5,000 years ago. From there, It was brought to other parts of the world.
Considered a super grain because of its nutritional benefits, sorghum has a delicate, neutral flavor that works well in a variety of preparations, including as a wheat replacement because it’s gluten-free.
Called gao liang (高粱) in Mandarin, sorghum has been consumed in China for thousands of years. White sorghum grains are often cooked in whole or ground into flour to make noodles, cakes, or steamed buns, often mixed with wheat flour. The red variety is usually used to make sorghum liquor.
You can cook sorghum grains in the same way as you would prepare rice, quinoa, or barley. Simmer them in water to make porridge, or cook until you get the desired texture, drain, and then toss them into a salad.
The recipe below is a great way to make a comforting breakfast or snack in cold weather. The jujubes bring an enchanting aroma and mild sweetness, and the peanuts add a soft crunch. Feel free to tweak it to your liking, by mixing in other types of grains, fruits, or nuts. If you like, add some milk or cream toward the end to make the porridge creamier.
You can find sorghum grains at specialty food stores or online. Whole white sorghum grains look light brown (on the left in the picture); pearled sorghum grains, with the bran layer removed, have a white color (on the right).
Sorghum porridge with jujubes and peanuts
Serves 2
Ingredients
3½ oz (100 g) sorghum grains, soaked in cold water overnight in the refrigerator
1 oz (30 g) raw peanuts with skin, soaked in hot water for 30 minutes
1 oz (30 g) dried jujubes, pitted
5 cups (1.2 L) water
Sugar or syrup, to taste (optional)
Directions
- Drain the sorghum grains. Drain the peanuts and remove the skins.
- In a medium saucepan, combine the sorghum, peanuts, jujubes, and water. Bring to a boil over high heat, then reduce to a simmer.
- Simmer, stirring from time to time to prevent sticking, until the grains are cooked through and reach the desired texture, 45 to 60 minutes.
- Add sugar or syrup to taste. Serve hot or warm.
