Quick answer
Red sorghum: Red sorghum is milled into flour for the sorghum fufu eaten with lalo and roselle sauce. Ours comes from Guider, in Cameroon’s North region.
Key facts
- Name in French
- Sorgho rouge
- Scientific name
- Sorghum bicolor
- Origin
- Guider, Mayo-Louti · North
- Category
- Grains & flours
- Type
- Raw
- Available formats
- Whole, flour
- Delivery
- Dry · ships everywhere
What is Red sorghum?
Red sorghum is milled into flour for the sorghum fufu eaten with lalo and roselle sauce.
Its scientific name is Sorghum bicolor.
Where does Red sorghum come from?
Our Red sorghum comes from Guider, Mayo-Louti, in the North region (capital Garoua). Growing areas in the region: Garoua, Guider, Poli, Touboro. Every lot is checked and packed in Douala.
How do you cook with Red sorghum?
Grains and flours make the fufu and porridges served with sauces, especially in the North and the Grassfields.
You will find it in these dishes: Sorghum fufu & roselle-leaf sauce, Lalo.
Pack size: 1 kg. Usual formats in Cameroon: whole, flour.
How should you store Red sorghum?
Keep dry, away from light, in a closed container.
Where to buy Red sorghum in Europe, the US and Canada
A dry product: it ships easily to Europe, the UK, the US and Canada. We deliver to cities including Paris, Brussels, London, Montreal.
Frequently asked questions
What is Red sorghum called in French?
In French: Sorgho rouge.
Which dishes use Red sorghum?
Sorghum fufu & roselle-leaf sauce, Lalo.
How do I store Red sorghum?
Keep dry, away from light, in a closed container.
Can Red sorghum be shipped outside Cameroon?
A dry product: it ships easily to Europe, the UK, the US and Canada.
Is it organic?
We never say “organic” without certification. It is natural, traditionally grown, free of additives, and every lot is checked in Douala.
