- L_W Nov 12, 2008 05:04 AM
Ok, I'll admit this post is sparked by the recent Bizarre Foods episode. The thought of an alternative to popcorn really makes me want to try it.
A few questions....would I just just find it in the "bulk" section of the supermarket? Is it readily available? Is there anything that I would need to do to it prior to popping?
It may be hard to find. I don't recall ever seeing whole sorghum at a healthfood bulk section. Bob's Red Mill has a gluten free sorghum flour, but I don't find any whole grain. US grows a lot of sorghum, but half is exported, and more than half of the remainder goes to animal feed.
I'm actually going to hunt it down this weekend and check Whole Foods and Trader Joes. And maybe ethnic groceries as well.
It sucks that they're turning to it for biofuel, as if corn wasn't a dumb enough "solution;" now they want to take away more of earths food to run their SUVs while millions of people in the world are starving. tsktsk
But enough of politics. If shopping, keep a look out for other labels like kafir corn, milo, sorgos, durra and guinea millet (taken from .. one of those sorghum-producer-association's website).
also, for alternatives you can look into puffed wheat, soybeans, rice (the spongy kind). I've made the spongy -kind-pop-rice just in a pan by toasting them and then sprinkling water on them. It's like a 10% success rate but for the ones you do get, it's pretty cool.
It could be debated whether starving poor Ethiopia are better off eating cheap sorghum imported from the USA or locally grown grain. Since people eat very little of this grain in the USA, wouldn't the 'local' option be to convert it to something we do use?
Andrew's Ethiopia episode is worth watching for more than sorghum popping.
has sorghum recipes - but they are all for a syrup made from sorghum, not the grain itself. That may the only form you'll find in a regular grocery, with pancake syrups.
Yes, I know about Genmaicha and the spongy rice. I remember initially thinking about how it looked like popcorn until I tasted it and then I realized it was toasted rice. Of course there's no way I can mistaken the taste of toasted rice because we use it pretty often in my vietnamese home. I kinda like it. :)
RE: sorghum, Yeah. According to that episode, Ethiopia just has poor utilization of its grounds. They have a lot of fertile land but not a lot of farms.
It's probably only a matter of time before some giant company figures out that they can build a cheap rubber plantation there.
I do agree we should use our resources according to our needs. But sometimes I feel guilty. It says a lot about a country if they take perfectly good food and turn it into something inedible, despite the worldwide hunger, just so the *gas* prices won't be so high. I know it's not really our problem that other people are starving, but it feels like we're just giving them a reason to hate us more.
From what I can tell sorghum is called "jowar" in India. It may be worth checking with your local Indian grocer if they carry whole jowar. Most of them do carry jowar flour or "jowar ka atta".
I found it today at a local health food store so I am gonna be trying tonight! Figure I will first try it in a pan with oil before experimenting with with the hot air popper!