The Path for Sorghum's Renaissance
Chef Mokgadi Itsweng, Rachel Klataske and, Malobi Ogbechie
The Path for Sorghum's Renaissance
Chef Mokgadi Itsweng, Rachel Klataske and, Malobi Ogbechie
This episode explores sorghum’s journey from an ancient African grain, considered 'poverty food' in Africa, to becoming a trendy, gluten-free superfood in the West. Featuring insights from Chef Mokgadi Itsweng, Rachel Klataske of New Life Market, and Malobi Ogbechie of Kadan Kadan, we investigate its current renaissance and Africa’s potential to be a hub for innovation in the global sorghum market.
KARAMO KOJO IDDRISU
Sorghum is one of the most nutritious staple crops in Northern Ghana but the farmers are gradually declining its production, I'll very happy and also appreciate it if you could kindly join hands with me to improve it cultivation to reduce poverty levels among others especially women in agriculture.
JOSEPH
In Northern Nigeria, sorghum is prepared in diverse forms to suit cultural and dietary needs. It is commonly processed into flour and used to make tuwo (thick porridge), eaten with soups. It is also used for pap (koko/ogi), a fermented breakfast porridge, and fura, often combined with milk to make fura da nono. Additionally, sorghum is an ingredient in local beverages such as burukutu and other traditional drinks.
Beyond food, sorghum stalks are used as fuel, fencing material, and livestock feed, making it both a food and livelihood crop. Its role in food security is significant, especially among rural and low-income households that depend on it daily.
Amaka Allison
Wow. From humble beginnings, this Super food have paved it's way to almost every African home.
Itohan Iyawe
I think Nigerians just need more awareness on the profitability and the nutritional value of sorghum.
We need to make more good use of it in Nigeria before talking about exporting.
Let a few people catch the vision and others will follow suit.
Queeneth Onwuka
Hurray 🎉🎉🎉🎉
Our own sorghum is here.
Prigos Foods Limited is at the forefront of transforming the nutritional value of Sorghum into high value products.
Mike Kere Rabong'o
I love the testimonies. Sorghum is being used in some parts of Kenya as Stepple food. It being mixed with maize and dry cassava to make flour... very heavy flour.
It's also being for brewery products like beer 🍻 Keg, and Local one Called Busa. I would like to get any partner so that we can venture into Sorghum agribusiness
Sorghum is Gold.
Those who suffer from Diabetes also prefer Sorghum flour to other flour.
Martin Omong
Sorghum is a stable food in South Sudan; it is used in so many ways including making alcohol. It has been cultivated all over the country specifically for human consumption.
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