Sorghum

Although it originated in northern parts of Ghana, the rice-and-bean-based dish known as waakye is today consumed on a national level. Whether it's eaten for breakfast or lunch, this dish can be made as rich and as filling as one likes by adding a... READ MORE

Chakna is a spicy stew made with goat tripe and other types of offal, such as chunks of liver, kidneys, intestines, and tongues. Onions, ginger-garlic paste, cardamom, sorghum, turmeric, salt, red chili powder, black pepper, garam masala, fresh co... READ MORE

Tô or saghbo is a dough-based, ugali-like dish consisting of cooked millet, corn, or sorghum that is stirred vigorously until it is formed into a smooth paste. It is consumed with various stews and sauces which are made fro... READ MORE

Bukkumi is a traditional pan-fried type of tteok rice cake originating from South Korea. This rice cake is usually made with a combination of glutinous rice flour or sorghum flour, white mung bean paste or toasted and ground sesame seeds, sugar or... READ MORE

Bogobe jwa lerotse is the national dish of Botswana, characterized by a delicate flavor imparted by the lerotse melon, a type of fruit that is visually reminiscent of a typical watermelon and distinguished by its orange-colored flesh. Ler... READ MORE

Nyekoe is a traditional African dish originating from Lesotho. It's made with a combination of beans, sorghum, pumpkin, oil, salt, and pepper. The beans are soaked overnight, then cooked with sorghum, and once the beans have been cooked, small pie... READ MORE

Aseeda or asida is a moist, pasty dough consisting of wheat flour or sorghum, water, yogurt, salt and sunflower oil that is then served with a variety of accompaniments, such as honey, butter, dates or even a savory version with ... READ MORE