Guinea Corn (Ground)

Description

Guinea corn, also known as sorghum, is a grain that provides protein and carbohydrates, as well as fibre. This food is naturally low in sodium and fat.

Guinea corn is a versatile grain that is commonly used in various dishes, including Nigerian cuisine. Here are some dishes in which guinea corn is used:

Pap (Ogi or Akamu): Guinea corn is often used to make a traditional Nigerian breakfast dish called pap. It is a porridge-like dish that can be sweetened and flavoured with ingredients like milk, sugar, or spices.

Tuwo (Tuwo Masara): Tuwo is a Nigerian dish made from guinea corn flour. It is a starchy side dish that is often served with soups and stews.

Sorghum Porridge (Sorghum Acha): Guinea corn can be used to make a savoury porridge similar to rice or oatmeal. It’s cooked with water or broth and can be flavoured with various spices and ingredients.

Sorghum Pancakes or Flatbreads: Guinea corn flour can be used to make pancakes or flatbreads, either alone or in combination with other flours. These can be served with toppings or used as wraps for savoury fillings.

Sorghum Fufu: Similar to tuwo, guinea corn can be used to make fufu, a starchy side dish that is often paired with soups and stews in Nigerian cuisine.

Sorghum Beer (Burukutu): Guinea corn is sometimes used in the production of traditional Nigerian alcoholic beverages like burukutu. The grains are fermented to produce a local beer.

Sorghum Snacks: Ground guinea corn can be used to make snacks like crunchy bites or chips. These can be seasoned and enjoyed as a snack.

Guinea corn is valued not only for its nutritional content but also for its adaptability to various culinary applications. Its use extends beyond Nigeria to many other African countries where it is a staple crop.