1 cup of sorghum (250g)
½ cup of cooking oil
½ teaspoon of salt
Yield 4 Portions
- Heat 5 tablespoons of oil in a sauce pan of heavy sufuria.
- Add ¼ cup sorghum into the heated oil and cover.
- Swirl the sufuria as the sorghum pops.
- Pour the popped sorghum onto a tray or plate.
- Sprinkle salt to taste.
- Pop sorghum can keep up to 6 months without getting spoilt as long as it is stored in a air tight container.