An ancient Old World grass that resembles corn, sorghum is cultivated and used as a grain in most of the world. It has been a key ingredient in Southern baked goods, confections, glazes, and dressings since before the Civil War. Though essential to the region, sorghum’s complex flavors and deep heritage have often gone unsung. Throughout Sorghum’s Savor (University Press of Florida, 2015), author Ronni Lundy weaves rich stories and descriptions from her Kentucky childhood and her many years invested in the mountain foodways community.
Back in the day, a long-haired, widely traveled friend taught me to spread ripe mashed banana on toast and top with a sprinkle of black pepper. He swore this was what folks had for breakfast in Jamaica. Or the Bahamas. Or some mysterious cay. He was never all that accurate with where he’d been; but he was right that the toast was tasty. Add in butter and a drizzle of sorghum syrup and it becomes downright divine.
• 2 slices whole-grain bread
• 1 very ripe banana, peeled and mashed
• Sorghum syrup
• Black pepper
Toast bread and slather with butter. Spread each piece with 1/2 of the banana. Drizzle sorghum syrup in fine line to just flavor. Add a few grinds of fresh black pepper.
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Reprinted with permission from Sorghum’s Savor by Ronni Lundy and published by University Press of Florida, 2015.