Sorghum queen shows unknown side of African grain

Indigenous cereal boasts many health benefits, local economy

Londiwe Dlomo Journalist

Sorghum can be made into much more than beer and porridge, something that 26-year-old Zandile Finxa is showing South Africans and the world.

Finxa, a consumer and food sciences graduate from the University of Pretoria, is passionate about getting South Africans to think differently about our indigenous produce. Finxa, from Sebokeng in the Vaal, is a researcher, consumer scientist and a recipe developer and she’s currently based in Cape Town where she works for a retailer...

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