[et_pb_section fb_built=”1″ admin_label=”Blog Post Section” _builder_version=”4.18.0″ custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_row admin_label=”Intro + Post Nav” _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||30px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Intro” _builder_version=”4.21.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
Indigenous ingredients might sound like the next food buzzword, but their rise in popularity is rooted in more than just a trend and should be on your radar for a host of reasons.<\/p>\n
Not only are they important for cultural and heritage preservation, but these ingredients also tend to come from native plants and crops, supporting biodiversity and the ecosystem of farms<\/a> (and farmers) that produce them.<\/p>\n When we talk about local and sustainable produce, indigenous ingredients tick every box, and here are the 5 we reckon you\u2019re most likely to see more of this year. <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Sorghum” module_id=”trends-retro-food” _builder_version=”4.19.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Content” _builder_version=”4.21.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n sorghum<\/span> is a fairly common, naturally gluten-free grain, found across most of Southern Africa. Known for its delicate, earthy flavour and for being super nutritious, it\u2019s nothing short of a powerhouse ingredient. sorghum<\/span> is also extremely versatile, lending itself really well to a number of cooking methods. It can be used as a whole grain, cooked by boiling and draining it, and works in salads or stews the same way as rice would. It can be cooked into a porridge or even ground into a fine flour and used for gluten-free baked goods. sorghum<\/span> also stands in for teff<\/span> flour, when fermented and used as the base for injera<\/span>, a flatbread usually found in Ethiopia. If that\u2019s not enough, sorghum<\/span> even doubles up as a snack, as it can be popped, just like popcorn.<\/p>\n For a taste of traditional injera<\/span> bread, head over to Addis Ethiopian Restaurant<\/a> in Cape Town.\u00a0FYN Restaurant<\/a> has featured sorghum<\/span> on its menu, including this mushroom ramen with sorghum<\/span> miso and the first of our South African black truffles.<\/p>\n <\/p>\n <\/p>\n A post shared by FYN (@fynrestaurant)<\/a><\/p>\n<\/div>\n<\/blockquote>\n1. sorghum<\/span><\/h3>\n
\n\n