The Sorghum Agenda - A grain that's more than a ‘poverty food’

Gugs Mhlungu spoke to consumer scientist and chef, Zandile Finxa.

Listen to their conversation in the audio clip below.

Porridge and beer.

For many of us, these are the two things that we associate with sorghum.

But did you know that this indigenous grain is extremely versatile?

Finxa is on a mission to mainstream and popularise sorghum through #sorghumagenda.

"In my studies, I spent more time trying to figure out where it all comes into play in terms of all the culinary things we were learning, and it just never did. I dedicated my time to trying to understand the grain but also taking everyone on the journey of trying to understand the grain and why it's become such a silent commodity in our everyday."

- Zandile Finxa, consumer scientist and chef

"As a researcher, I've looked at how it goes just beyond the fact that people see it as a poverty food. Some people don't want to associate with it because of the social perception of it, others are not quite familiar with the product."

- Zandile Finxa, consumer scientist and chef

Sorghum is highly nutritious, it’s also gluten-free and low-GI.

Finxa says if we look beyond the coarse grain and go towards the flour, then we can use it for cakes, cookies or muffins.

"A lot of the retailers believe there isn't a demand for it. But I am always of the belief that people can't demand what they don't know so there isn't knowledge or information put forward about the grain and it isn't promoted. I think one of the biggest industries for sorghum is animal feed which for me is ridiculous." 

- Zandile Finxa, consumer scientist and chef

To find out more about #sorghumagenda and for sorghum recipes, you can check out Finxa's Instagram page here.

Scroll up to listen to the full interview.