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A type of grass of the Gramineae family - sometimes known as sorghum. The grains are used as cereal food, particularly in some African and Asian countries - it is used to make the staple bread of Ethiopia. This makes it the third most important grain in the world after rice and wheat. The grains hydrate astonishingly, so that half a kilo of kernels will feed 8 people when cooked.
It was popular in Britain in medieval times to make a type of porridge, when it would be mixed with oats, and is available now - most commonly as flakes, but sometimes as flour, it's gluten-free qualities are popular nowadays for those on special diets.
Kaffir corn and Sorghum wheat are other generic names.
The stems are used as fodder.

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