Sorghum flour is a gluten – free flour with a mild, sweet flavor and smooth texture. It is commonly used to make gluten free cakes, breads and other baked goods, sometimes on its own but more often combined with other gluten – free flours. It can also be made into a paste with boiling water like “Amala” (a traditional Yoruba West African delicacy) and eaten with any soup of choice.

Overview of Panla Fish (Eja Kika) Panla fish, commonly referred to as Eja Kika in Nigeria, holds a prominent place in the …
Reviews
There are no reviews yet.