Takakibi / Red Sorghum / Sorghum Bicolor
Characteristics: minced meat-like texture. An excellent ingredient
for vegetarian cooking!
It is commonly eaten in Africa, India and China. There are many different
kind of Takakibi- from short to tall, wide range of colors.
Compared to other millets and grains, takakibi is big and hard, so
you may want to use pressure cooker to cook them. However you can also
cook it in an ordinary rice cooker or pot if they have been pre-soaked
in water. When you boil them, they turn brown like minced meat. Cooked
takakibi can be used for vegetarian hamburgers, meat sauce, curry and
more.
