Baku Kitchen! An independent reference of traditional food

sorghum

57 dishes.

AbrehAbrehFermented sorghum batter dried into thin flakes and stored for drinksArakiArakiRaw clear spirit distilled from dates, sorghum or cassava in drum stillsArekiArekiClear home-distilled grain spirit poured in small glasses at feastsBaijiuBaijiuPotent clear liquor distilled from sorghum, toasted at banquetsBogobeBogobesorghum porridge, often soured as ting, eaten morning and nightBogobe jwa lerotseBogobe jwa lerotseSorghum porridge cooked with lerotse melon until sweet and orangeBojalwaBojalwahomebrewed sorghum beer for village gatheringsBouleBoulesmooth millet or sorghum dough ball dipped into okra and meat saucesBouzaBouzathick sorghum or hazelnut cream pudding topped with crushed nutsBurukutuBurukutuCloudy sour beer of fermented guinea corn, sold warm in the Middle BeltBusheraBusheralightly sour fermented millet and sorghum drinkCanjeeroCanjeerosmall spongy fermented pancakes eaten with ghee, sugar or stewChibukuChibukuOpaque commercial sorghum beer sold by the carton, shaken before pouringDoloDoloHome-brewed sorghum beer served in calabashesDrooDrooWarm sorghum porridge with milk, sugar and chopped nutsErguotouErguotouBeijing's cheap fierce sorghum liquor, sold in small green bottlesErshoErshoSour starter liquid saved from one injera batter to leaven the nextHulu murHulu murSpiced fermented sorghum flakes dissolved in water into a fragrant cold drinkHulu-murrHulu-murrbittersweet Ramadan drink made from spiced fermented sorghum sheetsIgikomaIgikomaLoose sorghum or maize porridge drunk hot, sometimes soured overnightIkigageIkigageCloudy sorghum beer, sour and thick, drunk from a shared potImpekeImpekesorghum beer sipped communally through reed strawsInjeraInjeraspongy sourdough flatbread, called taita; foundation and utensil of every mealJoalaJoalahomebrewed sorghum beer announced by a white flag at the doorJug jugJug jugChristmas dish of guinea corn and pigeon peas cooked with salt meatKanyangaKanyangaFiercely strong home-distilled banana or sorghum spiritKasiksiKasiksiCloudy banana beer of the eastern hills, fermented with sorghum flourKinmen KaoliangKinmen KaoliangFierce clear sorghum liquor from the frontline islands, poured at every banquetKisraKisrathin fermented sorghum flatbread-crepes eaten with stewsLahohLahohspongy fermented pancake eaten with honey, ghee or stewLeshelesheleLeshelesheleThin sorghum porridge cooked loose and drunk warm from a bowlLikhobeLikhobeslow-boiled sorghum, beans and wheat berries, mountain sustenanceMadidaMadidaWarm sweet sorghum or peanut porridge for morningsMerissaMerissaCloudy sour sorghum beer brewed at home and drunk from shared jarsMotogoMotogoLoose soft sorghum or maize porridge served with sugar and milkMotohoMotohotangy fermented sorghum porridge, sipped warm

  • Kinmen Kaoliang

    Fierce clear sorghum liquor from the frontline islands, poured at every banquet. Ready in 5 min prep and 6 months…

  • Abreh

    Fermented sorghum batter dried into thin flakes and stored for drinks. A fermented & pickled recipe from Sudan.

  • Areki

    Clear home-distilled grain spirit poured in small glasses at feasts. A wine & spirit recipe from Eritrea.

  • Araki

    Raw clear spirit distilled from dates, sorghum or cassava in drum stills. A wine & spirit recipe from South Sudan.

  • Baijiu

    Potent clear liquor distilled from sorghum, toasted at banquets. A wine & spirit recipe from China.

  • Bogobe

    Sorghum porridge, often soured as ting, eaten morning and night. Ready in 5 min prep and 50 min cooking. 6…

  • Bogobe jwa lerotse

    Sorghum porridge cooked with lerotse melon until sweet and orange. Ready in 20 min prep and 1 hr 20 min…

  • Bojalwa

    Homebrewed sorghum beer for village gatherings. A wine & spirit recipe from Botswana.

  • Bouza

    Thick sorghum or hazelnut cream pudding topped with crushed nuts. Ready in 10 min prep and 40 min cooking. 6…

  • Bushera

    Lightly sour fermented millet and sorghum drink. Ready in 20 min prep and 20 min cooking. 2 litres. A drink…