Upgrade family movie nights with popped sorghum - mini popcorn! It tastes like regular popcorn, but it's sweeter, smaller, more digestible, and BEST OF ALL - it doesn't have pesky hulls that can get stuck in your teeth!
It's not uncommon for visitors to point out all the strange objects we have lying around our home, whether it's my bee suit hanging in the coat closet, the honey extractor stored in our kitchen, or a pair of hoof trimmers tossed onto the counter.
But lately, it's our pantry that's getting all the attention. Last month, it was filled with dandelion roots. This week, we have a strange but fascinating new cereal grain - sorghum, which can be popped just like popcorn!
Although I love regular popcorn, I don't digest corn well, and the hulls often get stuck in my teeth. So, I was on the hunt for a tasty alternative when I stumbled upon sorghum. I had never heard of this nutritious, gluten-free grain, but it dates back 8,000 years and is a big part of African and Asian food culture.
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What is sorghum?
Sorghum is a delicious gluten-free grain that belongs to the grass family Poaceae. It is native to Africa and has been cultivated for centuries. It produces these amazing edible starchy seeds that can be milled into flour, crushed, and stewed for porridge, boiled like couscous, or popped like popcorn.
Archaeologists discovered carbonized sorghum grains at Nabta Playa (also home to the oldest known stone circle in the world) in Africa. It was either grown or gathered by nomadic tribes.
Although I obviously can't go back in time and ask these ancient tribe members why they prized sorghum, I think I know why. Sorghum is not only a nutritious and versatile food, it's also easy to grow in tropical and subtropical regions. It loves the heat and thanks to its deep roots, it can survive in the driest soils, easily weathering prolonged droughts.
What is popped sorghum?
Popped sorghum is made from sorghum's tiny seeds. These amazing ancient grains puff up like popcorn when heated. It is a popular snack around the world, but it's especially well-loved in India, where it's known as jowar dhani. It's also commonly enjoyed in East Africa and parts of Southeast Asia. It is becoming more popular in North America thanks to companies like Nature's Nate, which makes different flavors of snack-sized popped sorghum.
Sorghum popcorn has a mild, sweet taste almost identical to popcorn. The kernels are soft so not only does it cook quickly but, unlike popcorn, you won't break a tooth on an unpopped kernel. Instead, you'll want to eat them - they have a toasted, buttery caramel flavor.
The only downside to popped sorghum, in my opinion, is the kernel size. I would describe sorghum popcorn as mini popcorn - about one-tenth the size of regular popcorn. However, its size also gives sorghum some advantages over regular popcorn. It can easily be mixed into recipes such as granola bars and energy balls or, if you want to really impress your guests, sprinkled on salads or Buddha bowls.
Health benefits
Sorghum is packed with essential vitamins, minerals, fiber, and protein.
One cup of these whole grains contains a whopping 48% of your daily iron needs! It also has 20 grams of protein and 12 grams of dietary fiber.
Compare this to a cup of regular popcorn, which contains 18% of your daily iron needs, 3 grams of protein, and 3.6 grams of dietary fiber.
Popped sorghum is also much easier to digest than regular popcorn because it doesn't have hulls.
Popping tips
You may be considering trying to pop sorghum like you would regular popcorn. That's exactly what I did and it resulted in many burnt grains and unpopped sorghum. It turns out that sorghum is a little trickier to pop than popcorn because the kernels are soft. It cooks quickly and burns easily. After several tries, I finally got the hang of it. Here's how to make perfectly popped sorghum:
1. Choose "popping sorghum" varieties
There are many different varieties of sorghum and some are better suited for popping. Black sorghum is especially difficult to pop. Instead, look for packages of white sorghum labeled as "popping sorghum" or "popcorn sorghum". These varieties are bred specifically for popping and have a higher moisture content, resulting in fluffier and tastier popcorn.
Here is the variety of white sorghum kernels I used for popping - amazon.ca. If you are in the US, you could try this variety of sorghum popping kernels - amazon.com.
2. Pop sorghum on the stovetop
You can air-pop sorghum and even microwave sorghum, however, stovetop popping will give you the highest yield of popped sorghum.
3. Soak the seeds before popping
If you're having difficulty getting all your sorghum kernels to pop, you can try hydrating the sorghum before popping. The absorbed water turns into steam when heated, causing the grains to expand and pop more uniformly. The water also makes the grains slightly softer so they can pop more completely.
Mix 1 teaspoon of water into a ⅓ cup sorghum and let sit for 10 to 15 minutes to ensure the grains absorb the water.
A teaspoon of water doesn't sound like much but the goal is to soften the outer layer of the grains without making them soggy.
4. Choose a sturdy, heavy-bottomed pot
Inexpensive pots often fail to distribute heat evenly, leading to hot spots that can scorch your popped sorghum.
5. Test the temperature with a couple of popcorn kernels
Before adding all your sorghum grains to your pot, test the temperature first by adding just a couple of kernels to the pot. When these kernels pop, the pot is hot enough. Take the pot off the heat for 30 seconds, and add the rest of the kernels.
6. Shake the pot
Sorghum pops quickly. It's important to keep a close eye on the grains as they pop. You'll also want to shake the pot or stir the grains every 15 seconds or so to ensure the seeds do not burn.
Cooking oil options
You don't have to use oil to pop sorghum. However, you may want to use oil if you're planning to add salt and/or spices to your popcorn as the oil will help the seasonings stick. You do not need to use a lot of oil! Just enough to coat the bottom of your pot or pan.
Coconut oil: I prefer to use coconut oil and I especially like using the butter-flavored variety for popcorn. This is actually how movie theaters cook popcorn. Opt for unrefined (virgin) coconut oil, as it is less processed and has a higher smoke point, making it ideal for popping sorghum.
Avocado oil: This oil has one of the highest smoke points at around 520°F (271°C), so it's excellent for high-heat cooking.
Safflower oil: Refined safflower oil has a smoke point of around 510°F (266°C), making it suitable for high-heat cooking.
Note: Since we will pop the sorghum grains at medium/high heat, I don't recommend extra virgin olive oil due to its lower smoke point.
Recommended seasonings
There are so many ways to enjoy sorghum popcorn. Have fun and experiment with different flavors such as:
- Cinnamon and sugar: sweet and slightly spicy, perfect for a dessert-like snack.
- Smoked sea salt: a savory, smoky flavor.
- Nutritional yeast: a vegan, cheesy, umami flavor.
- Rosemary and garlic: a fragrant, savory taste.
- Masala spice: a bold, spicy kick, giving your popped sorghum an Indian twist.
- Chili lime spice: a zesty and spicy combination.
- Cajun spice: adds a spicy, and slightly smoky flavor.
- Cocoa powder and sea salt: a sweet and salty combination that's a bit different from the usual.
Storing sorghum popcorn
If you have leftovers, you can store popped sorghum in an airtight container and it will keep its texture and crispiness for about a week.
Favorite ways to use popped sorghum
Unlike regular popcorn, popped sorghum can easily be mixed into other recipes or used as a garnish.
- Snack or trail mix: Combine popped sorghum with nuts, dried fruits, and a sprinkle of your favorite spices for a healthy snack mix.
- Salad topping: Add a crunchy texture to your salads by sprinkling popped sorghum on top.
- Breakfast cereal: Mix popped sorghum with other cereals, nuts, and dried fruits for a nutritious breakfast.
- Soup garnish: Use popped sorghum as a garnish for soups to add a bit of crunch.
- Granola or granola bars: Incorporate popped sorghum into homemade energy bars or granola for added crunch and nutrition.
Did you make this crunchy snack?
Have you tried popping sorghum, or are you planning to give it a go? Please let me know how it turns out for you!
Perfectly Popped Sorghum (3 min. recipe)
Ingredients
Equipment
Method
- Heat your pot over medium-high heat. Add the coconut oil to the pot. To test the heat, add a couple sorghum grains to the pot and let sit until they pop. Remove the popped grains from the pot and remove the pot from the heat for 30 seconds.
- Add the remaining sorghum to your pot. Place the pot back on the heat and cover. It will take about 2 minutes for all the grains to pop. They pop quickly so don't take your eyes away from the pot. Watch the grains carefully and shake the pot or stir the grains every 15 seconds or so to ensure the seeds do not burn. You'll know the grains are ready to remove from the heat when the popping starts to slow. Remove from the heat and let sit for a couple more minutes to allow any more grains to pop. Pour your popped sorghum into a small bowl and season with salt and your toppings of choice.
Nutrition
Notes
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- Snack or trail mix: Combine popped sorghum with nuts, dried fruits, and a sprinkle of your favorite spices for a healthy snack mix.
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- Salad topping: Add a crunchy texture to your salads by sprinkling popped sorghum on top.
-
- Breakfast cereal: Mix popped sorghum with other cereals, nuts, and dried fruits for a nutritious breakfast.
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- Soup garnish: Use popped sorghum as a garnish for soups to add a bit of crunch.
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- Granola or granola bars: Incorporate popped sorghum into homemade energy bars or granola for added crunch and nutrition.
Tried this recipe?
Let us know how it was!PIN IT FOR LATER!
