Tag: Sorghum leaves

In some cultures, especially in West Africa, sorghum leaves are traditionally brewed into a vibrant, reddish-brown tea for their potential health benefits and flavor. While the mature sorghum plant is generally considered safe, the immature leaves and stalks contain a compound called dhurrin, which can release hydrogen cyanide, posing a significant health risk if not properly prepared.

While sorghum is a versatile grain and plant with culinary uses, it naturally produces a compound called dhurrin, which can release hydrogen cyanide, especially under stressful environmental conditions. This inherent toxicity is a significant concern primarily for livestock, but it's important to understand the risks for human consumption as well.

Waakye, a beloved staple in Ghana, is a dish of cooked rice and beans that gets its signature reddish-brown color from dried sorghum leaves cooked alongside the grains. It's a complete, wholesome meal enjoyed throughout the day, often bought from bustling roadside vendors and traditionally wrapped in banana leaves.