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West African Popping Sorghum
Sorghum bicolor 'West African Popping'
When to Sow:
Ease of Germination:
Sorghum is a major cereal crop in the north of Ghana where it is a staple used for porridge and to make a local beer called
. There are many varieties, white, red, and brown, and among them there are early, medium, and late varieties. This variety is preferred for making popped sorghum, a snack that is popular throughout Ghana and West Africa. Unlike many other varieties, this sorghum has a hard glassy endosperm that traps steam until the pressure explodes. The popping is so quick that little heat is required and proteins and vitamins are only slightly denatured by the heat. In the village of Dagbamete, the locals pop the seeds by roasting in hot sand over a fire (see
. The seeds pop almost instantly and the popped seeds are separated from the sand by sifting. Salted water is sprinkled on the popped kernels while still hot. Popped kernels are sold locally in small plastic bags. In Western kitchens sorghum can be popped like popcorn on the stove or in a microwave.
Seeds 30 seeds
Currency: United States Dollar
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