poor soils. The grains are remarkable for their
high protein content, from 16 to 22%, and are
popped and also made into porridge, breads,
malts, and beers.
Sorghum Sorghum (Sorghum bicolor)
evolved in the steppes and savannas of central
and south Africa, was domesticated there
around 2000 BCE, and soon after was taken to
India and then to China. Thanks to their
tolerance of drought and heat, sorghums have
become established in most warm countries
with marginal croplands. The fruits are small,
around 4 mm long and 2 mm wide, and are
boiled like rice, popped, and used in many
different variations on porridges, flatbreads,
couscous, and beers. Sorghum shouldn’t be
sprouted; as the seed germinates, it produces a
protective cyanide-generating system (p. 258).
Teff Teff, Eragrostis tef, is the major crop in
Ethiopia, but rarely grown elsewhere. Its tiny
(1 mm) seeds come in a variety of colors,