Sorghum Pop

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Sorghum Pop


1 cup of sorghum (250g)

½ cup of cooking oil

½ teaspoon of salt

Yield 4 Portions


  1. Heat 5 tablespoons of oil in a sauce pan of heavy sufuria.
  2. Add ¼ cup sorghum into the heated oil and cover.
  3. Swirl the sufuria as the sorghum pops.
  4. Pour the popped sorghum onto a tray or plate.
  5. Sprinkle salt to taste.
  6. Pop sorghum can keep up to 6 months without getting spoilt as long as it is stored in a air tight container.

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