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Regarded as an indigenous grain in Africa, sorghum is a small grain that is used to prepare various meals and beverages. Most notable, sorghum is the main ingredient in preparing a staple food for many countries in Southern Africa known as; Isitshwala/Sadza/Nshima/Pap. After wheat, corn, rice, and barley, sorghum is the world's fifth most produced grain. The grain is drought-tolerant, grows well in dry regions, and requires less water than other cereals such as wheat.
In this video, we learn about the importance of utilising sorghum in our meals and health plans. Historian and Cultural Expert Mr. Pathisa Nyathi discusses the history of maize and why it became a popular grain in Zimbabwe and Southern Africa in general. We also got to taste some mouth-watering meals prepared from this ‘small grain’ at the seed and food fair hosted by Zimbabwe Project Trust.
Other Names for Sorghum:
Amabele, Mapfunde, Mabele, Amazimba
~ Mentions | Article on Africa’s Indigenous Grains:
/ ancient-grains-and-how...
~Event Organisers:
Zimbabwe Project Trust:
www.zpt.co.zw/
Ministry of Land, Agriculture, Fisheries, Water and Rural Resettlement:
www.moa.gov.zw/
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~About Magriza Made Me Cook:
» Magriza is slang for uGogo (Grandmother in isiNdebele) and the name of the show is derived from Prince's inspiration for falling in love with cooking; his grandmother. The goal of MMMC is to document and serve Africa's diverse food culture, one dish at a time. We believe that Africa has got unique meals that ought to be talked about, and most importantly, cooked consistently. We believe in the values of Ubuntu, Respect, Creativity and Minimalism.
#Sorghum #IndigenousGrains
11 июл 2021
