Sometimes referred to as milo, in India: jowar, in Curaçao: maishi chikí (literally: small corn), sorghum (cereal grain) originated in Africa about 5,000 years ago. Drought and heat tolerant, sorghum is considered a staple food in dry, arid regions. Those of us living in the US and Europe can attest to the exceptional “sweet” taste of our sorghum, in stark contrast to the dry, bland grain typically grown in the US (surely used as animal feed for a reason!)
‘Homesick diaspora’ notwithstanding, our cultivar of maishi chikí serves as a sweet gift for those with gluten allergies. If that’s not awesome, consider that our grandinan have been experimenting and inventing delicious gluten-free sorghum recipes for the past several centuries!
Papa di Maishi Chikí ku Tamarein (Sorghum Tamarind Porridge)
1. Boil water and add a few peeled tamarinds to your pan
2. Add some water to your maishi chikí in a seperate bowl
3. Add maishi chikí mixture to boiling tamarind ‘syrup’
4. Add a pinch of salt and 4 scoops of sugar
5. Keep stirring until thick
6. Serve warm in a bowl or plate
Here’s a 2008 Seú group interpreting this delicious recipe in dance and song form! Enjoy 🙂
You are doing beautiful work about this lovely island. Thank you
U put MY mouth watering man!!!! I/we were grownup with this man!!!! Me remember me old grandma/aunts and the SMELL OF THIS !!!! Me MISS IT !!!! FROM ME HEART ME MISS IT !!!!