The Hidden Table · 2026-09-09
Sorghum
Sorghum is a cereal with small round grains that remain pleasantly chewy after cooking. Whole grain, flour and syrup are different products and cannot be substituted directly.
Caribbean uses
For a contemporary Caribbean table, cooked sorghum can carry a bean salad or accompany stewed vegetables. It is an alternative grain, not a replacement claimed for every traditional rice dish.
Preparation and storage
Rinse whole grains and simmer in plenty of water until tender; cooking time varies by product. Drain well and refrigerate cooked grain promptly.
Recipe
Sorghum: warm herb grain bowl
4 side portions
Ingredients
- 200 g Sorghum — whole grain, rinsed
- 1 litre water, plus more as needed
- 15 ml olive oil
- 10 g chopped cilantro
- 2 g fine salt
Method
- Bring water to a boil, add the grain and reduce to a simmer.
- Cook 45–60 minutes or according to the packet, adding water as needed, until tender but chewy.
- Drain well, toss with oil, herbs and salt and serve warm. Chill leftovers promptly.
At the table
Its chewy texture gives soft vegetables a more substantial companion.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.