Savannah Sun Foods Sorghum (Guinea Corn) – 1kg

Sorghum (Guinea Corn) – An Ancient African Grain for Today's Kitchen

Rooted in centuries of African food traditions, sorghum (Sorghum bicolor) is one of the continent's treasured cereal grains. Widely cultivated across northern Ghana and the West African savannah, it is valued for its versatility, nutritional composition and ability to grow in warm climates with variable rainfall.
Savannah Sun Foods Sorghum (Guinea Corn) brings this familiar grain to your kitchen in a convenient 1kg pack, ready for preparation in traditional and contemporary recipes.
A Taste of Ghanaian Food Heritage
For generations, communities across northern Ghana have used sorghum to prepare everyday meals and traditional foods. Its naturally earthy, mildly nutty character makes it suitable for both savoury dishes and warm breakfast porridges.
How Can You Use Sorghum?
Tuo Zaafi (TZ): Mill the grain into flour for preparing this beloved northern Ghanaian staple, traditionally enjoyed with vegetable soups.
Koko and Porridge: Grind into flour and prepare smooth, comforting breakfast porridge.
Cooked Whole Grains: Boil until tender and serve with stews, vegetables or other savoury dishes.
Homemade Flour: Mill into flour for pancakes, flatbreads and blended baking recipes.
Traditional Beverages: Sorghum is also used in the preparation of fermented grain drinks and traditional beverages such as pito.
Naturally Valuable Nutrition
Sorghum provides carbohydrates for dietary energy and naturally contains plant protein, dietary fibre and minerals. The grain also contains naturally occurring plant compounds, including polyphenols, with composition varying by variety and processing method.
As a cereal, sorghum is naturally gluten-free, although the suitability of a packaged product for people who must avoid gluten depends on its handling and potential cross-contact during processing.
How Sorghum Is Grown
Sorghum thrives in warm climates and is especially important in the Guinea and Sudan Savannah agricultural zones of Ghana.
Farmers typically sow the seeds during the rainy season. As the crop develops, tall stalks support distinctive grain-bearing heads called panicles. Once mature, the crop is harvested and the grains are separated, dried and cleaned for storage, processing or consumption.
Its ability to tolerate periods of limited rainfall makes sorghum an important crop for agricultural communities across the savannah.
Simple Cooking Instructions
Sort and rinse the sorghum grains thoroughly.
Add one cup of grain to approximately three to four cups of water.
Bring to a boil, reduce the heat and simmer for approximately 40–55 minutes, or until tender. Cooking time may vary.
Drain excess water if necessary and serve with your preferred accompaniment.
For porridge, TZ or flour-based recipes, mill the grains first and follow your preferred recipe.
Storage Instructions
Store in a cool, dry place away from moisture and direct sunlight. After opening, transfer to a clean, dry, airtight food container to preserve quality and protect against insects.
Product Information
Brand: Savannah Sun Foods
Product: Sorghum / Guinea Corn
Scientific name: Sorghum bicolor
Form: Cereal grain
Net weight: 1kg
Culinary applications: Porridge, TZ, milling, cooked grain dishes and traditional food preparation
Rediscover the versatility of African grains with Savannah Sun Foods Sorghum, available at Jowato.
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