She is also the author of Mother Grains: Recipes for the Grain Revolution. Although Jullapat covers other “ancient” grains – including rye, oat and barley – in the book, sorghum is probably the least familiar to most readers in the UK. Originating in Africa, where it is eaten widely, sorghum made its way to the southern US, probably with enslaved people. Try flatbreadsBhakri jowar, an Indian flatbread made from sorghum flour. Open the door to other ancient grainsWhile Sorghum is not a supermarket staple in the UK, other grains about which Jullapat is enthusiastic are.

Source: The Guardian May 24, 2021 14:38 UTC