Ancient grains like sorghum known as jowar in India are slowly gaining popularity in the US market. Sorghum is high in fiber and can replace corn in any recipe. I got a bag of sorghum as part of the IFBC swag and I decided to combine this with another swag item, Citriburst finger lime to make a snack that’s healthy, mildly spicy and satisfying.
Finger limes popular in Australia is making its entry into the US as a gourmet bushfood. They are about the size of a finger and are filled with little pearls of citrusy goodness. The vesicles burst into tangy flavor when you chew on them, so they taste good on popcorn, salads and in their dried form make a great pickle.
Popped sorghum known as “jowar dhani” is a popular snack in some parts of India. It is crunchy, nutty and a great low-calorie snack. Game day doesn’t always have to be about greasy wings and nachos, make a difference by making this healthy ancient snack and give it a gourmet touch by adding some finger lime pulp.
1 tablespoon olive oil
1/4 cup sorghum
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 finger limes, zest and pulp
1. Stir together the spices and zest in a small bowl. Set aside.
2. Heat 1/2 tablespoon oil in a large pot with a tight-fitting lid over medium heat.
3. Add sorghum and cover with lid.
4. Cook shaking the pot often, until the grains begin to pop.
5. Turn off the heat when there is more than 10 seconds between pops.
6. Toss hot popped sorghum with remaining oil and sprinkle with spice mixture.
7. Top with finger lime pulp, give it a quick stir and serve hot.