Sorghum is a grain which is used a lot in Tunisia . "In Arab cuisine, the unmilled grain is often cooked to make couscous, porridges, soups and cakes. Many use it along with flours or starches to make bread."
"Commercial sorghum refers to the cultivation and commercial exploitation of species of grasses within the genus Sorghum (often S. bicolor). These plants are used for grain, fibre and fodder. The plants are cultivated in warmer climates worldwide. Commercial Sorghum species are native to tropical and subtropical regions of Africa and Asia, with one species native to Mexico.
In arid, less developed regions of the world sorghum is an important food crop especially for subsistence farmers. It is used to make such foods as couscous, sorghum flour, porridge and molasses.
Bhakri (Jolada rotti in Northern Karnataka), a variety of unleavened bread usually made from sorghum, is the staple diet in many parts of India, such as Maharashtra state and northern Karnataka state.
In South Africa, sorghum meal is often eaten as a stiff porridge much like pap. It is called mabele in Northern Sotho and brown porridge in English. The porridge can be served with maswi - soured milk - or merogo - a mixture of boiled greens (much like collard greens or spinach).
In the cuisine of Southern United States, sorghum syrup is used as a sweet condiment, usually for biscuits, corn bread, pancakes, hot cereals or baked beans.
In Arab cuisine, the unmilled grain is often cooked to make couscous, porridges, soups and cakes. Many use it, along with flours or starches to make bread.
Sorghum seeds can be popped in the same manner as popcorn, although the popped kernels are smaller than popcorn.
Sorghum sometimes is used for making tortillas (e.g. in Central America). In El Salvador, they sometimes use sorghum (called maicillo there) to make tortillas when there is not enough corn.
Since 2000, sorghum as come into increasing use in homemade and commercial breads and cereals made specifically for the Gluten-free diet.
The seeds and stalks of sorghum are fed to cattle and poultry. Some varieties have been used as thatch, fencing, baskets, brushes and brooms, and stalks have been used as fuel.
Sorghum is well adapted to growth in hot, arid or semi-arid areas. The many subspecies are divided into four groups — grain sorghums (such as milo), grass sorghums (for pasture and hay), sweet sorghums (formerly called "Guinea corn", used to produce sorghum syrups), and broom corn (for brooms and brushes). The name "sweet sorghum" is used to identify varieties of S. bicolor that are sweet and juicy."