Map of Sorghum yields in Somalia by the ton.

[Mohamedamiin120]

 

[Mohamedamiin120]

Source: https://ipad.fas.usda.gov/rssiws/al/eafrica_cropprod.aspx

 

[moosaid]

Why no one plants in Juba?

 

[cunug3aad]

Why no one plants in Juba?

I would assume because half of lower juba isnt part of the river drainage basin so the land is a bit arid and also because alshabaab would probably attack the farmers

 

[Kamaaludeen Al Reewin]

Is sorghum still widely eaten in Somalia. But it makes sense Baay was always the breadbasket of Somalia especially back in siyaad barre days.

 

[Barkhadle1520]

Why no one plants in Juba?

They cant sell whatever they plant because of the ridiculous amount of shabab and jl isbaaros

 

[JamalFarah]

Is sorghum still widely eaten in Somalia. But it makes sense Baay was always the breadbasket of Somalia especially back in siyaad barre days.

It is, most diasporas are descendants of urbanites but going into the tuulos and you'll see sorghum with some milk being the staple food.

 

[Xareen]

Probably the only grain our stomachs can handle with little downsides. Domesticated by our cousins/ancestors, and a staple of our diets from the Bronze Age.

 

[Shimbiris]

Probably the only grain our stomachs can handle with little downsides. Domesticated by our cousins/ancestors, and a staple of our diets from the Bronze Age.

I honestly don't think any humans are all that adapted to any grains, period. Even observe long-time settled farmer populations; still all sorts of autoimmune and digestive issues (IBS etc.) found all throughout the population alongside the usual metabolic dysfunction. There are little adaptations like the Japanese and seaweed and, sure, slight tolerances like us and probably sorghum but, in the big scheme of things, everyone is 90%+ still walking around with a Paleolithic physiology.

 

[Mohamedamiin120]

I honestly don't think any humans are all that adapted to any grains, period. Even observe long-time settled farmer populations; still all sorts of autoimmune and digestive issues (IBS etc.) found all throughout the population alongside the usual metabolic dysfunction. There are little adaptations like the Japanese and seaweed and, sure, slight tolerances like us and probably sorghum but, in the big scheme of things, everyone is 90%+ still walking around with a Paleolithic physiology.

That’s why you don’t eat 100% grains. In terms of a balanced diet, Somalis got that down. Most of us have grain, veg, protein, and a drink with most of our meals. As a result we don’t face much of those issues in times of abundance.

 

[NidarNidar]

Probably the only grain our stomachs can handle with little downsides. Domesticated by our cousins/ancestors, and a staple of our diets from the Bronze Age.

This and teff, I can handle, anything outside that, I bloat and feel like shit, much prefer having some fatty cut of beef, a nice egg and some salad.

 

[Xareen]

I honestly don't think any humans are all that adapted to any grains, period. Even observe long-time settled farmer populations; still all sorts of autoimmune and digestive issues (IBS etc.) found all throughout the population alongside the usual metabolic dysfunction. There are little adaptations like the Japanese and seaweed and, sure, slight tolerances like us and probably sorghum but, in the big scheme of things, everyone is 90%+ still walking around with a Paleolithic physiology.

Heard something wild about East Asians and rice and decided it must be the case for everyone. You're definitely right tho we really some paleolithic steppers.

 

[Xareen]

That’s why you don’t eat 100% grains. In terms of a balanced diet, Somalis got that down. Most of us have grain, veg, protein, and a drink with most of our meals. As a result we don’t face much of those issues in times of abundance.

Modern Muqdishan Somali diet be like
Breakfast: 1L of estrogenated Nido milk with 3 blobs of xalwo
Lunch: canjeero with beer
Dinner: malawax and shax

3500kcal, 45g protein, 500g carbs of which 300g sugar, 200g fats (all from seed oil)

 

[JamalFarah]

I honestly don't think any humans are all that adapted to any grains, period. Even observe long-time settled farmer populations; still all sorts of autoimmune and digestive issues (IBS etc.) found all throughout the population alongside the usual metabolic dysfunction. There are little adaptations like the Japanese and seaweed and, sure, slight tolerances like us and probably sorghum but, in the big scheme of things, everyone is 90%+ still walking around with a Paleolithic physiology.

Sorghum is actually one of the better grains, as it lacks lectins. These are one of the components (besides carbohydrate intake) that contribute to postmeal sluggishness and sleepiness.

Sorghum is, however, less suitable for baking than wheat. Most people agree that wheat-based pastas and baked goods simply taste better.

 

[NidarNidar]

Sorghum is actually one of the better grains, as it lacks lectins. These are one of the components (besides carbohydrate intake) that contribute to postmeal sluggishness and sleepiness.

Sorghum is, however, less suitable for baking than wheat. Most people agree that wheat-based pastas and baked goods simply taste better.

You can make bread from almost anything. I've been making it from whey(grass feed, some eggs and baking powder, see the video below.

Per slice 103 calories, 13 grams of protein, 5 grams of 5 and 1 gram of carbs, amazing micros.

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[Xareen]

You can make bread from almost anything. I've been making it from whey(grass feed, some eggs and baking powder, see the video below.


View attachment 372205
Per slice 103 calories, 13 grams of protein, 5 grams of 5 and 1 gram of carbs, amazing micros.

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Lol I'd deadass just eat a loaf atp. 76g of protein at 600 calories (and no doubt the most filling shi ever) is a miracle food on a cut. Does it taste good?

 

[NidarNidar]

Lol I'd deadass just eat a loaf atp. 76g of protein at 600 calories (and no doubt the most filling shi ever) is a miracle food on a cut. Does it taste good?

I add a bit of salt to mine. I genuinely enjoy eating it, usually go for it when I have a bread craving, it's so good with grass-fed butter(kerry gold), taste is subjective, give it a try, especially if you have whey.

 

[wonyluvr]

Is sorghum still widely eaten in Somalia. But it makes sense Baay was always the breadbasket of Somalia especially back in siyaad barre days.

Yes I ate it when I was there last week